Name: Plum crumble muffins
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 185 gram butter, chopped, at room temperature; 3/4 cup caster sugar; 2 teaspoon vanilla bean paste; 3 eggs; 1 cup self-raising flour, sifted; 1/2 cup plain flour, sifted; 1/2 cup hazelnut meal; 1/2 cup milk; 3 plums, halved, stones removed, thinly sliced; Topping; 1/3 cup plain flour; 60 gram cold butter, finely chopped; 1/2 cup demerara or brown sugar; 1/4 cup coarsely chopped hazelnuts; Honey cream; 3/4 cup thick cream; 2 teaspoon honey; 1/4 teaspoon ground ginger

Plum crumble muffins

Fruit crumble plus muffins equal a brilliant dessert. This recipe uses fresh plums and hazelnut meal - yum!

Makes 6 Item

Prep

15M

Cook

35M

Total

50M

Ingredients

185 gram butter, chopped, at room temperature

3/4 cup caster sugar

2 teaspoon vanilla bean paste

3 eggs

1 cup self-raising flour, sifted

1/2 cup plain flour, sifted

1/2 cup hazelnut meal

1/2 cup milk

3 plums, halved, stones removed, thinly sliced

Topping

1/3 cup plain flour

60 gram cold butter, finely chopped

1/2 cup demerara or brown sugar

1/4 cup coarsely chopped hazelnuts

Honey cream

3/4 cup thick cream

2 teaspoon honey

1/4 teaspoon ground ginger

Method

1.Preheat oven to 180°C. Lightly grease a 6-hole texas muffin pan.

2.In a large bowl, cream butter, sugar and vanilla together until pale. Add eggs, one at a time, beating well after each addition.

3.Fold in flours, hazelnut meal and milk until just combined. Spoon mixture into pan. Top with plum slices, pressing lightly into batter.

4.To make topping, sift flour into a small bowl. Rub in butter, using fingertips, until mixture resembles breadcrumbs. Add 1/3 cup of sugar and hazelnuts. Sprinkle over muffins. Top each muffin with a little remaining sugar.

5.Bake for 30-35 minutes, or until a skewer inserted into centre comes our clean. Cool in pan for 5 minutes.

6.To make honey cream, combine all ingredients in a small bowl. Serve muffins warm with honey cream.

Women's Weekly Food