Tuesday, 2 August 2011
Plum and Ginger Muffins
When they were baked and still warm I brushed the top of each one with ginger syrup, from a jar of stem ginger, then sprinkled over some demerara sugar for a crunchy topping.
For the muffins
10 oz plain flour
2 tsp baking powder
1 tsp ground mixed spice
4 oz sugar
5 fl oz milk
5 fl oz buttermilk
2 fl oz vegetable oil
6 oz plums (victoria if you can get them), stoned and chopped
For the topping (optional)
1 tbsp ginger syrup
1 tbsp demerara sugar
Pre-heat the oven to 190C/gas 5
Add the wet ingredients to the bowl with the flour, spices and powders then gently mix together until the flour has been incorporated (the mixture should be lumpy).
Gently fold in the chopped fruit and stem ginger.
Spoon the mixture into the muffin cups and bake in the oven for 25-30 minutes until the tops are spongy and the muffins are golden brown.
Remove from the oven. If you are making the crunchy topping, this is the time to do it.
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