Upside Down Cardamom Plum Muffins Recipes

BROWNED BUTTER-PLUM MUFFINS

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In 1-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until light golden brown. Remove from heat; stir in plums and cardamom. Cool completely.
• In large bowl, mix 1 1/2 cups flour, the granulated sugar, baking powder and salt. Stir in milk, vanilla and eggs just until moistened. Gently stir in plum mixture. Divide batter evenly among muffin cups.
• In small bowl, mix brown sugar, walnuts and 1/4 cup butter. Stir in 1/3 cup flour with fork until crumbly. Sprinkle topping evenly over batter.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Serve warm or cool.

UPSIDE-DOWN CARDAMOM-PLUM MUFFINS

Steps:

• Heat oven to 400. Grease 12 muffin cups.
• Sprinkle the cups with 1 1/2 teaspoons of the brown sugar and 1 teaspoon of the walnuts.
• Place 3-4 slices of the plums in each cup, slightly overlapping. Corsely chop the remaining plums; place in a small bowl.
• In a large bowl; whisk together both flours, baking powder, cardamom, baking soda, and salt.
• In a medium bowl, whisk eggs and 2/3 cup brown sugar until smooth. Whisk in buttermilk, oil, lemon peel, and vanilla.
• Stir into flour mixture just until the dry ingredients are moistened.
• Fold in chopped plums; spoon into muffin cups.
• (Muffin cups will be quite full however, the plums will collapse while baking).
• Bake 18-22 minutes or until tops are lightly browned and spring back when touched. Immediately turn muffins out on to a wire rack . Replace any plum slices that dislodged, if neccessary.
• Cool at least 10 minutes; serve warm.
• VARIATION: Cinnamon-Nutmeg- Substitute 1 1/2 teaspoon fround cinnamon and 1/2 teaspoon nutmeg for the cardamom and lemon peel.

PLUM UPSIDE-DOWN CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base of a deep 20cm springform cake tin. Combine the butter with 50g of the light brown soft sugar and spread onto the base of the lined tin. Arrange the plum wedges on top in concentric circles.
• Tip the buttermilk, vanilla, oil, remaining sugar and eggs into a large bowl and beat for 1-2 mins using a fork or whisk to break up the eggs. Tip in the flour and bicarbonate of soda and mix until you have a smooth batter. Carefully pour this on top of the plums, then put in the oven for 45 mins to 1 hr until a skewer comes out clean. Leave to cool in the tin completely, then remove from the tin and invert onto a board or serving plate.