Saturday, 27 September 2014

Plum poppyseed muffins

Happy warm September Saturday. Today is a chill day dedicated to baking things to store in my freezer for on-the-go breakfasts for the next couple weeks. I started with these plum poppyseed muffins.

To be honest, plum & poppyseed wasn't the most enticing of choices to begin with, but it's by smitten kitchen, and I trust her more than you know. She has my food heart. Plus, they're more complex than just muffins filled with plums and poppy seeds; they also contain nutty browned butter, sour cream, cinnamon and nutmeg. These flavours unite to form something pretty spectacular. I'm impressed, as always.

Swoon over more of smitten kitchen at her blog.

3/4 cup unsalted butter, browned & cooled
2 large eggs
1/4 cup white sugar
1/4 cup packed brown sugar
3/4 cup sour cream OR greek yogurt (preferably full fat)
1 1/2 cups AP flour
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
pinch of cinnamon
pinch of nutmeg
2 tbsp poppyseeds
2 cups of pitted & diced plums - any variety, but I used 'italian prune plums'

Browned Butter- Directions
+ Add butter to a saucepan on low-medium heat and stir to melt
+ Butter will melt, then foam, then turn a brown colour- this may take a bit, be patient
+ Be careful to continue to stir and do not walk away from it- it can burn fast
+ Take off the heat and allow to cool

+ Preheat oven to 375*F and either line muffin tins with papers or butter them
+ Whisk together eggs and both sugars
+ Add in the browned butter and sour cream and mix well
+ In a separate bowl, add the flour, baking soda, baking powder, salt, cinnamon, nutmeg & poppyseeds
+ Stir mixture well and stir it into the wet mixture
+ Fold in the diced plums
+ Bake for 15-18 min, or until slightly browned on top

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