Cornbread Plum Muffins
I discovered this recipe in a book at Aunt Jeananne's house while I was waiting for people to get packed. It was one of several recipes I photographed before we drove away, and I tried it out when I got home, finally breaking open my old bag of prunes.
I followed the recipe to the letter but discovered it produced too much batter for a single muffin tin and the muffins were too buttery. I've since doubled the number of rolls (from 12-24) and cut the butter in half. The result was good enough to transcribe here.
Makes 24 rolls
Total Preparation Time
Total preparation time is 30 min
- 20min preparing materials
- 10min mixing
Ingredients
Dry:
- Flour - 195g
- Cornmeal - 70g
- Baking powder - 1 1/2 tsp (7ml)
- Baking soda - 1/2 tsp (3ml)
- Cardamon - 1 tsp (5ml)
- Cinnamon - 1/4 tsp (1ml)
- Nutmeg - 1/4 tsp (1ml)
- Salt - 1 tsp (5ml)
- Orange Zest - 55g
- Prunes (chopped) - 250g
Wet:
- Sugar - 1 cup (0 g)
- Yogurt - 350g (1cup and a bit)
- Eggs - 2
- Butter - half a stick (0 g)
- Vanilla - 1 tsp (5ml)
Method
- Start by zesting an orange or chopping up candied orange peel
- Grease the muffin tin with butter
- Chop up the prunes into coarse pieces
- Mix the dry ingredients (flour, cornmeal, baking powder, baking soda, cardamon)
- Cream the butter, sugar and eggs
- Add the yogurt, vanilla, and orange zest
- Mix in the dry ingredients
- Fold in 2/3 of the chopped prunes
- Distribute the batter among the tins
- Press the remaining prunes into the top of each muffin
- Sprinkle with pearl sugar
- Bake at 375F (190C) for 23min
