They’re very, very good and the perfect thing to have with a cup of tea.
I adore the combination of fresh fig and plum, and you’ll notice 500g of fruit in these muffins. They are abundantly generous in lusciousness and when broken, the jewelled brilliance of the fruit spills out. They’re very, very good and the perfect thing to have with a cup of tea.
These muffins are wheat free and can be made dairy free.
Ingredients (makes 10 large muffins)
- 1 quantity cinnamon and hazelnut topping
- 400 g plums, halved, stoned and quartered
- 100 g fresh figs, ripe but not at all squishy, peeled and halved or quartered depending on size
- 130 g (1 cup) unbleached white spelt flour
- 145 g (1 cup) wholemeal spelt flour
- 2 1/2 teaspoons baking powder
- 75 g (1/2 cup) rapadura sugar
- 75 g (1/2 cup) hazelnuts, roasted and skins removed and roughly chopped
- 125 ml (1/2 cup) milk
- 125 ml (1/2 cup) cultured buttermilk, kefir milk or yoghurt, plus extra, as needed
- 1 egg, at room temperature
- 1 teaspoon natural vanilla extract
- 80 g unsalted butter, melted and cooled a little, or 80 ml macadamia nut or almond oil
Preheat the oven to 180°C. Place paper cases into a 12-hole muffin tin. Have your topping prepared too.
For the dry mix, place the flours, baking powder, sugar and nuts in a bowl and stir through with a whisk to lighten and break up the flours and sugar clumps. Add the plums and stir gently to distribute evenly.
For the wet mix, place equal amounts of the two milks in a measuring cup to make 185 ml (3/4 cup). Add this to the egg, vanilla extract and butter and whisk together in a small bowl.
Add the wet mix to the dry mix and gently mix together taking great care not to overmix and work the batter. Add the remaining mixed milks as needed and gently fold through the figs. Spoon the batter into the prepared muffin tin and generously sprinkle with the topping. Bake for 30–40 minutes or until golden. Remove from the oven, cool in the tin for 10 minutes, then turn out and move to wire racks.
Baking note: I love the deeply scarlet santa rosa or old-fashioned laroda plums in these muffins — I find they have both flavour and perfume. If you can’t find these, any red plum (mariposa, blood or satsuma) will be fine. I wouldn’t bother with the yellow plums as they just don’t have the same flavour.
Dairy free: Replace the milk and cultured buttermilk with: 2 teaspoons apple cider vinegar, 125 ml (1/2 cup) rice milk, 125 ml (1/2 cup) coconut milk, plus extra, as needed Add the vinegar to the wet mix ingredients in the jug.
Recipe and image from Wholefood Baking by Jude Blereau
Murdoch Books May 2013
RRP $45.00. Purchase Wholefood Baking from Booktopia for $35.95
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