Prep
20 minBake
25 minsServes
12Difficulty
Easy About
Topped with crunchy Demerara Cane Sugar, these scrumptous Plum and Oat Muffins are the perfect way to start the day.
Pre-heat the oven to 190C/Fan170°C, 375°F, Gas 5
Line a muffin tin with paper cases. To make the topping, rub all the topping ingredients together to make a crumble mixture. Cut the plums into rough chunks. Sift the flour, baking powder into a bowl and stir in the oats.
Put the butter and Tate & Lyle Light Soft Brown Sugar into a bowl and whisk until pale and creamy.
Gradually add the eggs and when smooth add the flour mixture then fold in the milk, vanilla and chopped plums.
Spoon the mixture into the paper cases and top each with a little of the crumbly topping. Bake for 25 minutes until well risen and golden. Transfer to a wire rack and cool before serving.
TOP TIP
These muffins freeze nicely, so they're great for a quick, weekday breakfast!
Ingredients – 3 items
1
For the topping
Plain flour
Butter
Tate & Lyle Fairtrade Demerara Sugar
For the cakes
Plums
Fresh, halved and stoned
Plain flour
Baking powder
Jumbo oats
Butter
Softened
Tate & Lyle Light Soft Brown Sugar
Egg
Medium
Milk
Vanilla extract
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