Plum Muffins
Delicious plum muffins with sesame and buttermilk: a dense yet airy batter studded with juicy fruit – a poem for breakfast!
Ingredients
- 30 g sesame (peeled; 2 tbsp)
- 400 g plums
- 100 g whole wheat flour
- 80 g wheat flour Type 550
- 125 g cane sugar
- 1 pinch salt
- 3 tsp baking powder
- 170 ml buttermilk
- 1 egg
- 50 ml seed oil
Instructions
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1.
Roast the sesame in a small non‑stick pan until golden brown. Transfer to a plate and let cool.
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2.
Wash the plums, drain, halve and pit them. Cut 12 halves into strips and dice the rest into small cubes.
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3.
In a mixing bowl combine flour, sugar, salt and baking powder. Add buttermilk, egg, oil and about two‑thirds of the sesame. Mix with hand mixer until a dough forms.
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4.
Fold in the diced plums with a wooden spoon. Line a muffin tin with 12 paper cups and fill each cup with a tablespoon of batter.
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5.
Top the muffins with plum strips, sprinkle with remaining sesame and bake in a preheated oven on the middle rack at 180 °C (fan 160 °C, gas: level 2–3) for about 25 minutes.
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6.
Remove the tin from the oven and let the muffins cool in the tin for about 5 minutes; then transfer to paper cups on a cooling rack to finish cooling.
