Using yoghurt in muffins keeps them super moist and delicious. The two varieties in these plum and vanilla yoghurt muffins add colour and dual flavour hits of one of my favourite stone fruit.
Makes: 12 muffins | Cooking time: 25 minutes | Cooking difficulty: Easy
What you need
250gm SR Flour
100gm Caster sugar
50gm Brown sugar
200ml Organic vanilla yoghurt
60gm Pepesaya butter, melted then cooled
1 Egg, lightly whisked
100gm Angelina and Blood Plums – stones removed
Pre heat your over to 180°C and line a ½ cup capacity muffin tin with paper cases.
Mix all the dry ingredients in a large bowl
Mix all the wet ingredients in a smaller bowl, then add to the dry mixture combining well
Slice the plums into wedges, keep 12 slices aside then stir the rest into the muffin mixture
Fill the muffin cases equally and press a slice of plum on top of each.
Bake in the oven for 10 – 15 minutes. Exactly how long will depend on your oven.
Remove and allow to cool.