My mum always makes a recipe whenever I am coming over. Eating it elsewhere makes me feel at home.
I start by washing the plums. Then, I pit it and slice it into small pieces, like so.
In a large bowl, I mix the dry ingredients: flour, oats, sugars, baking powder, baking soda and cinnamon.
I mix all the wet ingredients and pour them over the dry ones.
The mixture is still somewhat dry before adding the plums. Once added, the mixture becomes sticky. This time it was too hard to mix, and I had to add ¼ cup of milk (perhaps the reason is that it was too hot and dry that day).
Then, I pour it into muffin cups.
(Optional – sprinkle with a mixture of cinnamon and sugar. For 5 tbl spoons sugar I add 1 tbl spoon of cinnamon and shake well)
Bake for 15-20 minutes till the muffins are golden brown and the smell of cinnamon spreads all over the house… Yummy!
- 2 cups all-purpose flour
- ½ cup oats
- ¼ cup white sugar
- ½ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 200 gr sour cream (7 oz)
- ¼ cup canola oil
- 1 egg
- 2 tablespoon brandy (optional) can be replaced with 2 tablespoon of milk
- 5 black plums
- Preheat the oven to 180 degrees Celsius. (350 F)
- Pit the plums and slice them into small pieces
- Mix the dry ingredients in a mixing bowl: flour, oats, sugars, baking powder, baking soda and cinnamon.
- Mix the wet ingredients in another bowl or measuring cup: egg, sour cream, oil and brandy.
- Pour the mixed wet ingredients over the dry and stir.
- The mixture will remain dry; just make sure all the flour is a little wet
- Add the chopped plums and stir well. The mixture will become sticky. If you find it hard to mix, you can add ¼ cup of milk/orange juice or similar.
- Pour into muffin cups.
- Optional – sprinkle with a mixture of cinnamon and sugar. For 5 tbl spoons sugar, I add 1 tbl spoon of cinnamon and shake well.
- Bake for 15-20 minutes till the muffins are golden brown, and the smell of cinnamon spreads all over the house…
- Keep refrigerated for a week.