Lightly Spiced Plum Mini Muffins

I was given jelly moulds by a nice lady a couple months ago. I had been slightly worried that I couldn’t bake in them, since I really don’t do jelly. But I really shouldn’t have worried, they release wonderfully and give the baked good such a terrific, even browning. I imagine that I’d be making interestingly shaped cakes in the future, like this one.

I had originally created this recipe for making mini muffins but the recipe made too much batter so I dumped the remaining batter into my sprayed jelly mould. I liked the result. It slices like a light version of a pound cake. A mellon shaped pound cake.

The texture of the muffins are terrific! I could stop nibbling for the texture alone. It’s tender, almost like cake, due to the creaming method used to make them. It has a light, open crumb, and has an almost velvety feel in your mouth.

The taste is pretty darn fine too. Soft vanilla supporting the spicy cinnamon. The result is that when you first bite into it, vanilla eagerly greets your nose and your palate, then cinnamon provides the warm afterglow, which is punctuated by the tartness of the plum.

I pressed a piece of fresh black plum into each muffin to contrast the sweetness and balance the muffin. These are great as a snack. Try to eat just one. Just try!

Lightly Spiced Plum Mini Muffins
makes 24 mini muffins plus more batter for a small, 6 inch cake

2 c. all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. unsalted butter, softened
3/4 c. light brown sugar
1 c. milk with 1 Tbsp. vinegar stirred into it
2 eggs
1 tsp. vanilla extract
1/2 tsp. cinnamon
1 large black plum, cut into 24 little bites

Preheat the oven to 350 degrees and spray your muffin pans well, or grease and flour. Whisk together flour, baking powder, baking soda, and salt together. In a separate bowl, cream the butter and sugar together until fluffy and light. Add the eggs one at a time and blend well. Add the vanilla and cinnamon, mix again. Now add alternately the flour mixture and the soured milk. First 1/3 flour, mix well, followed by 1/2 milk, and mix well again. End in flour.

Spoon the batter into the muffin pans and press a piece of plum into the centre of each muffin. You can make the rest of the batter into more mini muffins if you have the extra tins, or into a small cake pan, or regular muffins, adjust the baking times accordingly.

Bake the mini muffins for about 20 minutes. Let cool before removing from pans.

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Filed under Breakfast, Muffins, Snacks

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