Plum and Ginger Muffins
Plum and Ginger Muffins is a side dish that serves 11. Watching your figure? This lacto ovo vegetarian recipe has 183 calories, 4g of protein, and 3g of fat per serving. For 41 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe is liked by 180 foodies and cooks. Head to the store and pick up kosher salt, baking soda, sour cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Blogging Over Thyme. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is good. If you like this recipe, you might also like recipes such as Plum and Ginger Cobbler, Plum & Ginger Smoothie, and Ginger Plum Jam.
Servings: 11
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup buttermilk
1/4 cup dark brown sugar, lightly packed
1 3/4 cup all-purpose flour
1 teaspoon finely grated fresh ginger
2 teaspoons finely grated fresh ginger
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1//4 teaspoon ground ginger
1 tablespoon honey
3/4 teaspoon kosher salt
4 red plums, firm but ripe
1/2 cup sour cream
1/2 cup white (or regular) whole wheat flour
1 whole egg
Equipment:
muffin tray
oven
frying pan
whisk
bowl
spatula
toothpicks
Cooking instruction summary:
Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin pan with baking cup liners. Set aside.Cut the plums in half, remove the pit, and slice each half into three equal segments. Place the one tablespoon of butter, one teaspoon of finely grated fresh ginger, and honey in a small skillet and heat over medium heat, stirring frequently, until bubbly and fragrant. Add the plum slices and stir gently over the heat for another 20-30 seconds. Remove from the heat and set aside to cool.In a large bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking soda, baking powder, salt, two teaspoons of grated ginger, ground cinnamon, and ground ginger.In a separate small bowl, combine the melted (and cooled) butter, buttermilk, sour cream, and egg, and whisk together well.Pour the liquid ingredients into the dry ingredients, and fold together gently with a spatula. The batter will be relatively thick. Distribute the batter evenly in the muffin pan (this recipe will yield 11 muffins) with a scoop. Top each muffin with two to three pieces of plum segments, pressing them just slightly into the batter.Bake the muffins at 350 degrees for 24-28 minutes, or until tops are golden brown and a toothpick inserted in center comes out clean. Allow to cool in pan on a rack of 5 minutes, and then remove from pan. Muffins are best served warm right after baking, but can hold in an airtight container at room temperature for up to 2 to 3 days.
Step by step:
1. Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin pan with baking cup liners. Set aside.
2. Cut the plums in half, remove the pit, and slice each half into three equal segments.
3. Place the one tablespoon of butter, one teaspoon of finely grated fresh ginger, and honey in a small skillet and heat over medium heat, stirring frequently, until bubbly and fragrant.
4. Add the plum slices and stir gently over the heat for another 20-30 seconds.
5. Remove from the heat and set aside to cool.In a large bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking soda, baking powder, salt, two teaspoons of grated ginger, ground cinnamon, and ground ginger.In a separate small bowl, combine the melted (and cooled) butter, buttermilk, sour cream, and egg, and whisk together well.
6. Pour the liquid ingredients into the dry ingredients, and fold together gently with a spatula. The batter will be relatively thick. Distribute the batter evenly in the muffin pan (this recipe will yield 11 muffins) with a scoop. Top each muffin with two to three pieces of plum segments, pressing them just slightly into the batter.
7. Bake the muffins at 350 degrees for 24-28 minutes, or until tops are golden brown and a toothpick inserted in center comes out clean. Allow to cool in pan on a rack of 5 minutes, and then remove from pan. Muffins are best served warm right after baking, but can hold in an airtight container at room temperature for up to 2 to 3 days.
Nutrition Information:
covered percent of daily need
