Plum & White Chocolate Muffins

31.08.14

Plum Muffins

Relax with a Plum & White Chocolate Muffin, oh busy parent/house chef

Last week while visiting the in-laws in Somerset I was given 2kg of plums by one of their neighbours who had so many Victoria plums she didn’t know what to do with them all. We’re talking plum city!

So anyway, bringing a huge box of plums back to London did rather focus the mind, and so I decided to make jam for the first time (more on that later…) and also to whip up some lovely plum muffins. I figured the slightly sourish plums would combine beautifully with white chocolate and make for a seriously gorgeous muffin – which they do. I think this is the fourth muffin recipe to appear on the blog, and quite possibly the best! The whole family loved them.

So once you’ve made them, pour yourself a coffee and enjoy – with or without the kids.

As chance would have it, Rix, the Aga fuel people, are running a competition around recipes featuring plums this month so I decided to enter these beauts in the Rix Aga Inspired Recipes competition. You can find more seasonal recipes from them here:http://www.rix.co.uk/aga-cooker-recipes/

I know, talk about timing ;)

TOHC x


Make in stages

PLUM AND WHITE CHOCOLATE MUFFINS

What you need

125g butter
250g plain flour
170g caster sugar
½ tsp bicarbonate of soda
¼ tsp salt
1½ tsp baking powder
150ml plain or Greek yogurt (I used Greek)
2 free-range eggs
1tsp vanilla essence
12 ripe plums, stoned and flesh cut into chunks
75g white chocolate, chopped into small chunks (or use white chocolate chips)
zest of a lemon
dash of whole milk (optional)
poppy seeds to sprinkle on top


What to do

  1. Preheat the oven to 190°C/170°C Fan/375°F and line your muffin tin with cases. (This will make about 12 muffins.)
  2. Melt the butter (in a bowl over a pan of simmering water) and set it to the side to cool while you mix together all your dry ingredients in a largeish mixing bowl with a wooden spoon – flour, sugar, bicarb, salt, baking powder.
  3. In a separate bowl mix your wet ingredients – the yogurt, eggs and vanilla essence – then add the cooled melted butter and stir.
  4. Pour the wet ingredients into the dry ingredients and mix together, but don’t overmix. Fold in the plums, white chocolate chunks and lemon zest. If it’s feeling a bit dry, add a dash of milk.
  5. Spoon the mixture into the muffin cases, filling each hole about two-thirds full, and sprinkle poppy seeds on top.
  6. Bake in the preheated oven for approx. 20 mins – test with a skewer – and cool on a wire rack.

These will keep for a couple of days in an airtight box. They also freeze well.

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