Plums would have to be my favourite fruit at the moment. That is mainly because our plum tree is currently providing us with the most deliciously sweet and juicy plums that we have had for years. We have put extra water on the plum tree lately because our pumpkin patch is underneath it and the tree is really thanking us for it!
Every afternoon over the last couple of weeks it has become a ritual to head out to the garden and stand by the plum tree eating fresh plums. It seems like there are a lot of plums at first but when you eat your way through half a dozen or so each day they soon disappear! In the past we have turned them into plum jam but this year I think we will eat them all fresh!
We have successfully managed to keep the birds away from the plum tree too this summer, which means we haven’t had to share our plums!
Apart from eating loads of yummy fresh plums straight off the tree I have also used them in my current favourite muffins – Plum Oat Muffins! These muffins are awesome! They are relatively easy to make and they are perfect for a healthy breakfast or a snack. They also freeze really well so I have made up a couple of batches for the freezer!
The recipe is adapted from a recipe that I saw at Around My Family Table and I am really pleased with the results. The original recipe called for pureed plums but I wanted to be able to see and taste some pieces of plum in my muffins. So I opted to chop them instead. The flavours just seem to work, the muffins are nice and sweet but you get the delicious tang of fresh plum in every bite.
Plum Oat Muffins
- 2 cups of plain flour
- 1 tablespoon of baking powder
- 3 cups of rolled oats
- 2 teaspoons of cinnamon
- 2 cups of brown sugar
- 8 – 12 large plums, pitted and chopped into small pieces
- 225g (8oz) of melted butter
- 2 eggs
- 2 teaspoons of vanilla extract
- ½ cup of milk
- Preheat oven to 180 °C (350 °F) and line 24 medium muffin pans with paper cases.
- Combine flour, baking powder, oats, cinnamon, and brown sugar in a large mixing bowl and stir to combine and break up any lumps.
- Add chopped plums and stir again to combine.
- Make a well in the centre of the dry ingredients and add the butter, eggs, vanilla, and milk.
- Mix all ingredients together until just combined, do not over mix.
- Divide mixture evenly between the muffin pan wells, filling them roughly ¾ full.
- Bake for 25 minutes or until a cake tester or toothpick inserted into the middle comes out clean.
- Allow muffins to cool for several minutes before transferring them to a wire rack to cool completely.