Upside-Down Cardamom-Plum Muffins

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READY IN: 35mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 400. Grease 12 muffin cups.
  • Sprinkle the cups with 1 1/2 teaspoons of the brown sugar and 1 teaspoon of the walnuts.
  • Place 3-4 slices of the plums in each cup, slightly overlapping. Corsely chop the remaining plums; place in a small bowl.
  • In a large bowl; whisk together both flours, baking powder, cardamom, baking soda, and salt.
  • In a medium bowl, whisk eggs and 2/3 cup brown sugar until smooth. Whisk in buttermilk, oil, lemon peel, and vanilla.
  • Stir into flour mixture just until the dry ingredients are moistened.
  • Fold in chopped plums; spoon into muffin cups.
  • (Muffin cups will be quite full however, the plums will collapse while baking).
  • Bake 18-22 minutes or until tops are lightly browned and spring back when touched. Immediately turn muffins out on to a wire rack . Replace any plum slices that dislodged, if neccessary.
  • Cool at least 10 minutes; serve warm.
  • VARIATION: Cinnamon-Nutmeg- Substitute 1 1/2 teaspoon fround cinnamon and 1/2 teaspoon nutmeg for the cardamom and lemon peel.
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