Plum and oat muffin style cakes

Name: Plum and oat muffin style cakes
Total time: 1 h
Ingredients: 25g plain flour; 15g (0.5oz) butter; 20g Tate & Lyle Demerara Sugar; 300g fresh plums (halved and stoned); 200g plain flour; 1 tbsp baking powder; 50g jumbo oats; 75g butter (softened); 100g Tate & Lyle Light Soft Brown Sugar; 2 medium eggs; 100ml milk; 1 tsp vanilla extract

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

YIELDS

PREPARATION

20 Mins

COOKING

25 Mins

INGREDIENTS

for the topping

25g plain flour
15g (0.5oz) butter
20g Tate & Lyle Demerara Sugar

for the cakes

300g fresh plums (halved and stoned)
200g plain flour
1 tbsp baking powder
50g jumbo oats
75g butter (softened)
100g Tate & Lyle Light Soft Brown Sugar
2 medium eggs
100ml milk
1 tsp vanilla extract

Fairtrade Light Brown Soft

HOW TO MAKE THIS RECIPE

Pre-heat the oven to 190C/Fan170°C, 375°F, Gas 5
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.
Put the butter and Tate & Lyle Light Soft Brown Sugar into a bowl and whisk until pale and creamy.
Gradually add the eggs and when smooth add the flour mixture then fold in the milk, vanilla and chopped plums.
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.