Plum, almond and oat muffins

plum, oat and almond muffins

And after the brief healthy interlude of my roasted vegetables soup we are back to cakes! But what’s a girl gotta do when the weather turns dark and depressing? Resort to comforts of the sweet variety, naturally.  It works every time. I made these TWICE a couple of weeks ago, following the gift of a lovely bag of plums from my friend Carmelita (I love presents of the edible variety). Both times they turned out deliciously lovely and light, undoubtedly helped by the good quality of the plums which were incredibly sweet and tasted simply divine (I have also made jam with them. Great!). By the way, I think this has been a particularly good year for fruit in the UK, or so I hear. Anyway, back to muffins. I really like them but sometimes they can be a bit disappointing: heavy and stodgy (obviously these don’t get blogged…), but not these babies! The combination of plums, oat and almond works really well. I found the recipe on line but adapted quite a bit. For example there were no ground almonds in the original recipe , while the quantity of porridge oats was higher. I personally think that the ground almonds make the muffins airier. Try them for yourself!


350g just ripe plums, halved and stoned

1 large egg, lightly beaten

100g  butter, melted and cooled

150ml  whole milk

120g  self-raising flour

half a teaspoon bicarbonate of soda

80 gr. ground almonds

40 gr. porridge oats

pinch of salt

100g soft light-brown sugar

25g  flaked almonds

finely grated zest of 1 lemon

1 tbsp caster sugar

icing sugar, to dust


Cut 24 thin slices of plum – about 3mm  each – and set aside. Dice the   rest of the flesh.

Beat the egg, butter and milk  together with a fork. Sift the  flour, bicarbonate and salt into a bowl and add the brown sugar, the  oats and the  ground almonds. Stir the liquid into the dry ingredients and add the zest and  chopped plum. Mix until everything just comes together. Don’t over mix

Spoon into the muffin moulds . Lay two   slices of plum on each muffin and sprinkle with the caster sugar and the flaked almonds. Put into   the oven and bake for 25 minutes at 190- 200 degrees or until a skewer comes out clean.

Take out of the oven and leave in the tin for about five minutes. Carefully   lift out the muffins and set on a cooling rack. Dust with icing sugar and   eat warm or at room temperature.

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4 Responses to “Plum, almond and oat muffins”

  • I muffins erano delizioni, soffici e saporiti.
    Lucky me! 😉

  • niente prugne in dispensa e dici che con le ultime pesche nettarine si può fare?

  • Fatti ma con due variazioni volute e una accidentale, quasi un misfatto!
    Ho usato le nettarine. Perfetto. Ho dovuto sostituire il burro con olio di semi di mais perché il burro l’avevo messo tutto nei biscotti. Non male, se poi si hanno problemi di colesterolo può essere una variante che lascia con meno sensi di colpa.
    E poi il misfatto: ero perplessa perché la dose di Lucina lasciava i miei stampini per muffins un po’ vuoti e miseri i. Strano! Mi succede spesso, ma perché non riesco mai a fare i miei 12 muffins belli e cicciotti???
    Finalmente l’ho capito. Io SENZA ACCORGERMI ho sempre fatto 15 e non 12 muffins perché ho due vassoietti, uno da sei e uno da nove! Non l’avevo mai notato!!!

  • Ahhhhhhhh! Beh se non altro ti sei resa conto dei tuoi errori!!! La prossima vota dividi per 12, se non 10!

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