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Plum & Oat Muffin Style Cakes

Plum and oat muffin style cakes

  Rating 0.0

Prep

20 min

Bake

25 mins

Serves

12

Difficulty

Easy
Plum & Oat Muffin Style Cakes

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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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

1

For the topping

Flour

Plain flour

25 g
Butter

Butter

15 g
Fairtrade Unrefined Demerara

Tate & Lyle Fairtrade Demerara Sugar

20 g

For the cakes

Plums

Fresh, halved and stoned

300 g
Flour

Plain flour

200 g
Baking-powder

Baking powder

1 tbsp
Oats

Jumbo oats

50 g
Butter

Butter

Softened

75 g
Fairtrade Light Brown Soft

Tate & Lyle Light Soft Brown Sugar

100 g
Eggs

Egg

Medium

2
Milk

Milk

100 ml
Vanilla

Vanilla extract

1 tsp

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