Recipe by Random Rachel
Simple muffins from scratch with a surprise filling. They are not too sweet. The original recipe also suggests substituting another fruit, or steamed carrots, for the plum filling. I tried it with blueberries, most of them stayed in the middle but they rose to the top on a few of the muffins. You could also use jam. For ZWT7, from ricettedalmondo.it
Top Review by smellyvegetarian
Just as you say, these are a not-too-sweet muffin with a surprise in the center, which somehow was wildly amusing to my kiddos LOL. All of my fruit stayed in the center of the muffin, which made them look pretty cool. I used white wheat flour instead of AP and they still turned out tender and yummy. Thanks for posting! Made for a fellow Gourmet Goddess for ZWT 9.
- 6 small plums (red or yellow)
- 7⁄8 cup milk
- 1⁄4 cup oil
- 1 teaspoon vanilla
- 2 eggs
- 2 cups flour
- 1⁄2 cup sugar
- 3 teaspoons baking powder
- 1⁄4 cup powdered sugar (to garnish)
Directions See How It's Made
- Preheat oven to 350°F.
- Grease muffin pan.
- Wash and dry the plums. Cut them in half and remove the pits.
- Mix the flour, oil, sugar and baking powder. (The muffins aren't too sweet, so add some extra sugar if you prefer a more dessert like muffin.).
- Add milk, eggs and vanilla, mix well.
- Add 2 tbsp of batter to each muffin cup. Place plum half (or other fruit) in the center of each muffin. Divide remaining batter evenly among muffins to cover the fruit.
- Bake for 25-30 minutes or until a toothpick inserted in muffin comes out clean. (The fruit will cling to the toothpick, but muffin dough should not.).
- Let cool and sprinkle with powdered sugar.