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:

Quickview
183k Calories
4g Protein
3g Total Fat
34g Carbs
4% Health Score
Limit These
Calories
183k
9%

Fat
3g
5%

  Saturated Fat
1g
11%

Carbohydrates
34g
12%

  Sugar
14g
16%

Cholesterol
22mg
7%

Sodium
291mg
13%

Get Enough Of These
Protein
4g
9%

Manganese
0.42mg
21%

Selenium
9µg
13%

Vitamin B1
0.18mg
12%

Folate
41µg
10%

Vitamin B2
0.17mg
10%

Phosphorus
85mg
9%

Iron
1mg
8%

Vitamin B3
1mg
7%

Fiber
1g
6%

Calcium
62mg
6%

Potassium
164mg
5%

Vitamin A
197IU
4%

Copper
0.06mg
3%

Vitamin C
2mg
3%

Magnesium
11mg
3%

Vitamin B5
0.29mg
3%

Zinc
0.36mg
2%

Vitamin B12
0.14µg
2%

Vitamin D
0.33µg
2%

Vitamin B6
0.04mg
2%

Vitamin K
1µg
2%

Vitamin E
0.18mg
1%

covered percent of daily need
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