Plum Muffins 1st Time Right – Perfectly made with fresh Plums to Enjoy! – With Reduced Calories and Sugar!

Made these muffins yesterday and they came out absolutely perfect! Lovely! These are not at all overly sweet and will not hit your stomach like a ton of bricks and neither will the Plum Jam as I have reduced both sugar and calories. Lovely buttered with a cuppa tea!

As spice to taste if you prefer more spice – It is the spice together with the baking soda which give it, its dark appearance.

In this jam which I made from yellow fleshed red skinned plums, I used a stick blender to create a smooth jam. In the case that you skip pureeing your jam, you will have a more chunkier jam

Instead of making muffins I baked this as a loaf in a round cylindrical tin.

Here you can see the yellow fleshed plum showing through

Here I added a 4 spice mix consisting of anise, cinnamon, nutmeg and allspice freshly ground in coffee grinder. Allow to cool 10 minutes befor removing from pans
Had run out of cake flour and substituted half cornflour in weight to equal part in bread flour. Didn’t notice a difference. It tasted just like was made from cake flour

To these I added much less spice: 2 star anise and 5 ml cinnamon
Plum Muffins with or without bran, nuts or mixed citrus peel all or in part may be added. Made from fresh red ripe plums. If including the bran you may use a ratio of 20 % bran to 100 % flour – ie; 20 g to 100 g flour.

Lovely with butter – This one so hot that the butter has soaked into it.
270 g plums, pitted with skins intact (weighed after pits have been removed)
72 g sugar
50 grams butter
pinch salt, to taste
160 g cake flour or all purpose
1 teaspoon baking soda
1 egg, large
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 star anise, ground (Optional)
40 grams nuts, chopped (optional)
30 mm piece of vanilla bean or vanilla essence 2.5 – 5 ml (Optional)
Grease muffin pan and set aside.
Quarter plums cutting over and around their pits, then give them a twist to remove pits. Place quartered plums in microsafe container together with sugar and cook on defrost until sugar is melted. Remove and stir in butter to melt. Set aside until body temperature. Preheat oven to 180 C or 350 F. Add the balance of your ingredients to the plum mixture excluding nuts and beat well until Smooth. Stir in the nuts and pour mixture evenly into a 12 section muffin pan. Bake for around 20 minutes or until springs back when finger is placed in center and pulls slightly away from walls of tin or skewer inserted in center comes out clean. Remove from tins to wire rack to cool.

This one I ran out of cake flour so used an equal amount of bread flour to corn flour. I didn’t add much spices and you can see the difference in color
Serve and enjoy!

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