Plum Buttermilk Muffins
If you can't find ripe plums, don't be dismayed. Slightly tart plums work just as well as ripe ones--the muffins will just be a little less sweet. You can make these with red, black, or green plums. You could also use Italian prune plums, though you will need more than 2 of them to get 1 cup diced.
  • 1-1/2 cups flour
  • 3/4 cup unprocessed wheat bran
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1 cup buttermilk
  • 1/4 cup honey
  • 3 tablespoons extra-light olive oil
  • 1 large egg
  • 2 teaspoons grated lemon zest
  • 1 cup diced plums (about 2 medium, 8 ounces total)

1. Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners.

2. In large bowl, combine flour, bran, baking powder, baking soda, salt, cinnamon, and allspice. Make a well in center of dry ingredients.

3. In medium bowl, whisk together buttermilk, honey, oil, egg, and lemon zest. Pour into dry ingredients, stirring until just combined. Fold in plums. Do not over mix.

4. Spoon into prepared muffin cups. Bake 15 to 17 minutes or until muffins are golden and a toothpick inserted in center comes out clean.

Nutritional Information
Per muffin: 142 calories, 4.4g total fat, 0.8g saturated fat, 2.8g monounsaturated fat, 0.5g polyunsaturated fat, 2.4g dietary fiber, 3.6g protein, 24g carbohydrate, 18mg cholesterol, 215mg sodium.
Good source of: fiber, riboflavin, selenium, thiamin.

Date Published: 09/19/2005 > Printer-friendly Version
Makes 12 muffins

Prep Time