PLUMmet into fall

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“Plums are seasonal fruits for autumn and there are always plenty in our pantry. I added ground pecan for a little crunchy texture. Be careful of putting in too many plums or you’ll find it a little soggy. You can modify this recipe in any way you like it. Enjoy!”


Easy 👌


272 g Flour
113 g Butter
32 g sugar
2 tsp Baking powder
½ tsp baking soda
1 tsp ground cinnamon
118 ml milk
½ tsp vanilla extract
1 tsp lemon juice
32 g chopped pecans
½ tsp salt
  • Step 1/10

    Mix dry ingredients together - flour, salt, baking powder, baking soda, and cinnamon

  • Step 2/10

    In another bowl, or a mixer bowl, mix the butter and sugar together.

  • Step 3/10

    In the butter mixture bowl, slowly add the two eggs one after another, and continue to mix. Make sure everything is incorporated but do not over mix it.

  • Step 4/10

    Then add in the vanilla extract and lemon juice. The lemon juice will help to add a kick of citrus flavour.

  • Step 5/10

    Now add the dry flour mixture into the butter mixture, and continue to slowly incorporate everything.

  • Step 6/10

    Add the milk slowly so that it becomes a little more moist.

  • Step 7/10

    This is optional. Add in the finely chopped pecan into the batter. I used candied pecans and that’s why I balanced it with less sugar.

  • Step 8/10

    Now add in the diced plum. You don’t need to put too many. I chose red plums but it will equally work for black plums.

  • Step 9/10

    Scoop the batter as desired in the muffin tin. I would put a muffin liner to make it easier to clean.

  • Step 10/10

    Now put it in the convection oven and bake it at 350 degree Fahrenheit for 30 mins. You may need to rotate the pan.

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