Ginger muffins with plums whole spelt flour and oats

This is very aromatic autumn recipe. The cake is spicy, moist and deliciously sweet wit sour bits of plums. The recipe comes from BBC GoodFood wall calendar. 

Ingredients for 12 muffins:

• 140g butter or margarine
• 100g brown sugar
• 100g golden syrup or honey
• 6 plums (about 250g)
• 140g whole spelt flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tbsp ginger
• 1 tbsp crystallised ginger
• 85g oats
• 2 eggs

Line muffin tin with paper cases. Preheat the oven to 180C.

Put the butter, sugar and golden syrup into a sauce pan and heat it up until all ingredients melt together.

In a meantime chop the crystallised ginger and set aside.

Cut the plums into quarters. Set aside. 

When all ingredients are melted add the flour, baking powder, salt,, ginger, chopped ginger, oats and eggs. Stir all ingredients together until well combined. Spoon the batter into paper cases up to 3/4 full. Set aside about 2 tablespoons of batter.

On top of each muffin place chunks if plums.

Ingredients for the crumble:

• 25g flour
• 25g oats
• 2 tsp chopped ginger

 The flour, oats and ginger place in a small bowl add the remaining batter and stir well. Sprinkle over each muffin top. Mine crumble was too dry :(

 Bake in preheated oven for 20 minutes.

Recipe n Polish

 

Gingerbread rolls with plum jam

This is lovely combination of flavours. Spicy, chewy dough filled with sweet and sour plum jam sprinkled with cinnamon sugar. Yes, they were chewy and dense not as regular yeast dough would be. The sugar gave them a nice crunch. We all enjoy them, even children. For those who willing to try recipe below.

Ingredients for 12 rolls:

• 250g bread flour (or plain one)
• 1/2 tsp salt
• 70g sugar
• 130ml warm milk
• 1 tsp dry yeast
• 20g melted butter
• 1/2 tsp cinnamon
• 1 tsp allspice
• 30g dark chocolate chips
• jar of plum jam
• cinnamon sugar to sprinkle (2tbsp sugar + 1 tsp cinnamon)

Put the flour, yeast, sugar, cinnamon and allspice in an electric mixer bowl. Stir all ingredients together. 

Melt the butter. Warm up the milk. Pour warm milk into the dry ingredients mixture and start mixing with dough hook. Pour in the melted butter. Knead the dough for a while then add salt. Knead a few more minutes and add the chocolate chips. Continue kneading for 5 minutes. 

Then transfer the dough the bowl cover with cling film and leave it to rise in warm place for 1 hour.

Then with a rolling pin roll the dough into relatively thin rectangular. Spread with plum jam and roll along the longer side. Then with a sharp knife cut into 12 slices.  Place each slice in a muffin tin (you can slightly grease the tin before). 

Set aside in a warm place. Cover with kitchen towel and let the rolls prove.

Preheat the oven to 200C. Mix the sugar and cinnamon. 

Sprinkle the rolls with cinnamon sugar and insert into hot oven. Bake for 30  minutes. When ready remove form the oven, set aside to cool down and enjoy !

For recipe in Polish look there.

Muffins with plums and bacon

Today I would like to present a savoury plums and bacon muffins. This recipe comes from Carol Pastor '75 best - ever muffins' cookbook and originally is called devils on horseback. Why ? Because their main ingredient is the popular starter, fresh dates wrapped in bacon and fried. As I couldn't get fresh dates anywhere I replaced them with fresh plums. 

The muffins were very moist and dense with sweet and salty flavour. They were packed with sweet juicy bits of plum, crisp chunks of bacon and plenty herbs. 

Ingredients for 8 muffins:

• 225g flour
• 2 tsp baking powder
• 2 tsp caster sugar
• 12 slices of bacon
• 24 wedges of plums
• 2 tbsp olive oil for frying
• 1 tbsp butter for frying
• 2 tsp oregano + some for decoration
• 115g soft herb and garlic cream cheese
• 175ml milk
• 75g butter melted
• 2 eggs
• ground black pepper

Cut the slices of bacon in half the get 24 slices. Wrap each plum wedge into a bacon. You can use a toothpick to hold them together.

In a frying pan heat the oil and butter over a medium heat. Add the bacon rolls and saute them turning them in the juices until they are crisp, about 4 minutes. Remove from the heat and set aside to cool down.

Sift the flour, baking powder, oregano and sugar into a bowl.

Preheat the oven to 180C. Line muffin tin with paper cases.

Melt the butter and set aside to cool down.

When the content of the frying pan is cool enough to handle, slice each of the bacon-wrapped plums into small discs. Return them to the frying pan. 

In a separate bowl beta in the cream cheese into a milk, with the butter and eggs. Pour into a dry ingredients and stir until part blended. Scrape the bacon and plum slices with any of the cooking juices into the batter and stir until evenly combined. Do not over mix.

Divide the batter between the paper cases and sprinkle with oregano. Bake for 25 minutes until well risen.

Enjoy !

Plum, oat and almond muffins

Dense, moist, sweet muffins with plum and almond chunks. The recipe comes form this website.

Ingredients for 10 - 12 muffins:

• 350g stoned plums ( I had frozen and thawed them before baking)
• 1 egg
• 115g melted butter
• 150 ml milk
• 1/2 tsp almond extract
• 115g flour
• 1 tsp baking powder
• pinch of salt
• 100g cane sugar
• 85g rolled oats
• 25g almond flakes
• lemon zest

Topping:

• 2 tbsp rolled oats
• 1 tbsp sugar
• 2 tbsp almond flakes

Wash the plums. Remove stones. 6 plums cut into 24 wedges the rest of them cut into chunks. Set aside.

Preheat the oven to 200C. Line muffin tin with paper cases.

Melt the butter and set aside to cool down.

Whisk the egg, add the milk, butter and almond extract. Mix all ingredients well.

Into a big bowl place the flour, baking powder, salt, sugar and stir them well. Then add the oats, almond flakes and mix again. At last add chopped plums and freshly grated lemon zest. Combine all the ingredients.

Then pour in the wet ingredients. Combine all ingredients until just moist. 

Spoon the batter into paper cases 3/4 full. Sprinkle with rolled oats, place 2 - 3 plum wedges on top of the each muffin, then sprinkle with sugar and almond flakes.

Bake 20 - 25 minutes until well risen and golden on the top.

Enjoy !

Hazelnut plum muffins

This is really interesting combinations of flavours. Nutty, a little bit dry cake filled with plum jam. I like them very much and I think those who love nuts will be delighted. As usually they are very easy to make. The recipe comes from 'The Australian Women's Weekly. Muffins"

Ingredients for 12 - 14 muffins:

• 90g butter or margarine
• 370g flour
• 1 tsp baking powder
• 125g hazelnut meal
• 150g caster sugar
• 1 egg
• 250 ml milk
• 12 - 14 tsp plum jam
• 12 - 14 whole hazelnuts

Preheat the oven to 200C. Line muffin tin with paper cases.

Melt the butter and set aside.

Place the flour, baking powder, hazelnut meal, sugar in a big bowl and whisk them together.

Break the egg into a separate jug and whisk with fork. Stir in the milk.

Pour the milk mixture and melted butter into a bowl with dry ingredients. Mix all ingredients together until just combined.The batter is very thick at that stage.

Spoon about one tablespoon of the batter into muffin cases. Then make a well in each muffin and place one teaspoon of plum jam inside. Top with muffin mixture. Place the whole hazelnut on top of each muffin. Bake in preheated oven for 20 minutes. 

 

Cool down a few minutes then enjoy with a mug of tea or coffee:)

 

 

Enjoy !

Plum muffins

I have recently seen plums in grocery shop. I bought them and decided to bake something. By something I mean muffins of course :). On this website I found yummy recipe. I have to say this one is my favourite. They are not only very tasty but look very good as well. Purple colour plums' skin look beautiful with nice golden baked dough.

Ingredients for 16 muffins:

• 250g melted butter/margarine
• 200g sugar
• pinch of salt
• 4 eggs
• 350g flour
• 2 tsp baking powder
• 8 big plums pitted and cut in four pieces
• almond flakes
• icing sugar for dusting

Preheat the oven to 200C. Line muffin tin with paper cases.

Melt the butter or margarine in a sauce pan or in microwave. Leave it on a side to cool down. In a meantime wash plums, remove the stones and cut the plums in fours. Mix the flour with baking powder.

Sift the sugar and salt into melted butter, whisk everything together until creamy. Add one egg at a time, whisking continuously. Fold in the flour. Do not over stir the dough, it should have consistency of pancakes batter.

Fill in 1/3 of muffin cases with the dough, put piece of plum and add the rest of the dough into all muffins. On the top of each muffin stick another piece of plum and sprinkle with almond flakes.  

Bake 25-30 min. Check with toothpick if they are baked in the middle. Cool them down on wire rack and dust with icing sugar.

Before baking