Plum and oat muffin style cakes

Name: Plum and oat muffin style cakes
Yield: 12
Ingredients: 25 g Plain flour; 15 g Butter; 20 g Tate & Lyle Fairtrade Demerara Sugar; 300 g Plums; 200 g Plain flour; 1 tbsp Baking powder; 50 g Jumbo oats; 75 g Butter; 100 g Tate & Lyle Light Soft Brown Sugar; 2 Egg; 100 ml Milk; 1 tsp Vanilla extract

Rating 0.0

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Prep

20 min

Bake

25 mins

Serves

Difficulty

Easy

About

Topped with crunchy Demerara Cane Sugar, these scrumptous Plum and Oat Muffins are the perfect way to start the day.

made using

Light Brown Soft

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Easy Desserts Cakes And Cupcakes Afternoon Tea 12

Instructions

Ingredients

Reviews

Step 1

Pre-heat the oven to 190C/Fan170°C, 375°F, Gas 5

Step 2

Line a muffin tin with paper cases. To make the topping, rub all the topping ingredients together to make a crumble mixture. Cut the plums into rough chunks. Sift the flour, baking powder into a bowl and stir in the oats.

Step 3

Put the butter and Tate & Lyle Light Soft Brown Sugar into a bowl and whisk until pale and creamy.

Step 4

Gradually add the eggs and when smooth add the flour mixture then fold in the milk, vanilla and chopped plums.

Step 5

Spoon the mixture into the paper cases and top each with a little of the crumbly topping. Bake for 25 minutes until well risen and golden. Transfer to a wire rack and cool before serving.

TOP TIP

These muffins freeze nicely, so they're great for a quick, weekday breakfast!

Ingredients – 3 items

Serving

For the topping

Plain flour

25 g

Butter

15 g

Tate & Lyle Fairtrade Demerara Sugar

20 g

For the cakes

Plums

Fresh, halved and stoned

300 g

Plain flour

200 g

Baking powder

1 tbsp

Jumbo oats

50 g

Butter

Softened

75 g

Tate & Lyle Light Soft Brown Sugar

100 g

Egg

Medium

Milk

100 ml

Vanilla extract

1 tsp

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