September has arrived and holiday time is coming to a close. It´s now time for everyone to start again at home. Honestly, I´ve always loved September. I´m so fortunate to live beside the sea, being able to enjoy some calm, peaceful days at the beach … without all the hustle and bustle … and I love it!!!
Although it´s still warm, I´m sure many of you are still looking forward to heating the oven once more, like me. I suggest these beautiful plum muffins to start with. Truthfully plums have never been my favourite fruit to eat as they are. But in cakes and muffins like these ones, they are delicious.
You can substitute the prunes for peaches or nectarines if you prefer. Or try your own selection of fruit. I´m enjoying baking with fruit more and more these days. These muffins have yogurt in the mixture and a little bit of orange zest so they turn out light and fluffy and together with the fruit they´ll have an extraordinary flavour.
I recommend you give them a try, they´ll make the return to school much more enjoyable!!!
40 minTiempo de preparación
25 minTiempo de cocinado
1 hr, 5 Tiempo total
- 16 prune plums
- 2 tbsp of honey
- 125 gr butter (room temperature)
- 150 gr sugar
- a pinch of salt
- 1 tsp vanilla extract
- 1 tsp orange zest
- 2 eggs (M)
- 250 gr plain flour
- 2 tsp baking powder
- 125 gr natural yogurt
- Wash the fruits, dry them and divide them into two to remove the seed. Each half can be divided into two or three slices. Place de sliced fruit in a bowl and mix it with two tablespoons of honey, let macerate about 30 minutes.
- Preheat oven to 180ºC . Line a 12-count muffin pan with cupcake liners.
- In a bowl, mix and sift together the flour, baking powder and salt. Set aside.
- In another bowl beat the butter, sugar, orange zest and vanilla until light and fluffy. Beat in the eggs one at a time.
- Slowly add the dry ingredients to the butter mixture alternating with yogurt and mix until just combined. Make sure no to over mix the batter.
- Scoop the batter into the cupcake liners and distribute the drained fruit on top by pressing them down into the batter. Reserve the syrup of the fruit.
- Bake for about 25 minutes .
- Remove from the oven and allow to cool on a wire rack for about 10 minutes. Remove all of the muffins from the pan and transfer to a wire rack to cool completely.
- Serve the muffins drizzled with the fruit syrup.