Upside-Down Cardamom-Plum Muffins
- Ready In:
- 35mins
- Ingredients:
- 15
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
-
Topping
- 6 tablespoons brown sugar, light, packed
- 1⁄4 cup walnuts, chopped
- 3⁄4 lb plum, cut into 1/4 inch slices
-
Muffins
- 1 cup flour, whole wheat
- 1 cup flour, all-purpose
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon cardamom, ground
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 eggs
- 2⁄3 cup brown sugar, light, packed
- 1 cup buttermilk
- 3 tablespoons oil
- 2 teaspoons lemon peel, grated
- 1 teaspoon vanilla
directions
- Heat oven to 400. Grease 12 muffin cups.
- Sprinkle the cups with 1 1/2 teaspoons of the brown sugar and 1 teaspoon of the walnuts.
- Place 3-4 slices of the plums in each cup, slightly overlapping. Corsely chop the remaining plums; place in a small bowl.
- In a large bowl; whisk together both flours, baking powder, cardamom, baking soda, and salt.
- In a medium bowl, whisk eggs and 2/3 cup brown sugar until smooth. Whisk in buttermilk, oil, lemon peel, and vanilla.
- Stir into flour mixture just until the dry ingredients are moistened.
- Fold in chopped plums; spoon into muffin cups.
- (Muffin cups will be quite full however, the plums will collapse while baking).
- Bake 18-22 minutes or until tops are lightly browned and spring back when touched. Immediately turn muffins out on to a wire rack . Replace any plum slices that dislodged, if neccessary.
- Cool at least 10 minutes; serve warm.
- VARIATION: Cinnamon-Nutmeg- Substitute 1 1/2 teaspoon fround cinnamon and 1/2 teaspoon nutmeg for the cardamom and lemon peel.
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RECIPE SUBMITTED BY
ValkyrieQueen
United States
My mother encouraged my love of food - creating and enjoying a wide variety of things. My acupuncturist taught me the spiritual and healing world of foods. I strive to share that blended concept with all who may sit at my table.