The local fruit store withal has crates of stone fruit but they're clearly a lilliputian by their best - some a flake wrinkled, others speckled alongside brown, the strange bruise. It's a dainty fourth dimension to bake them instead of gobbling the fruit fresh.
I picked upwards a few plums for afternoon-snack muffins alongside these.
The muffins are a lilliputian frail to grip equally they're nearly to a greater extent than fruit than muffin, as well as the batter remains a flake soggy where it makes contact alongside the plum pieces. But I dearest the riot of colour, from regal peel through to orangish flesh, as well as the clash of sweetness as well as sour as well as cakey crumbs.
Plum & poppy seed muffins
(adapted from a recipe on VeganYumYum)
1 loving cup plainly flour
1 loving cup wholemeal flour
two teaspoons baking powder
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
1/2 loving cup dark-brown saccharide
two tablespoons poppy seeds
1 loving cup soymilk
1 tabelespoon lemon juice (about 1/2 lemon)
1/3 loving cup vegetable oil
1 teaspoon vanilla extract
iv plums, chopped
Preheat an oven to 180°C. Lightly grease a muffin tray.
In a large bowl, sift together the flours, baking powder, bicarbonate of soda as well as salt. Stir through the saccharide as well as poppy seeds.
In a medium bowl, whisk together the soymilk, lemon juice, stone oil as well as vanilla.
Pour the moisture ingredients into the dry out ingredients as well as stir them together until only barely combined (don't worry if at that spot are some lumps). Stir through three-quarters of the chopped plums, as well as thence spoon the mixture into the muffin cups. Arrange the remaining chopped plums on peak of the muffins.
Bake the muffins for 15-20 minutes, until a metallic skewer piercing a muffin comes out clean. Allow the muffins to cool inward the tray for at to the lowest degree five minutes earlier removing them.
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