Recipe: Megan Priscott – Red Kitchen | Photography: Brydie Thompson

3 cups flour
1½ cups sugar
4½ tsp baking powder
1½ tsp custard powder
1½ cups milk
1¼ cups oil
½ cup cream cheese
raw sugar for sprinkling
3 eggs
4 plums, chopped, plus two for extra and the tops

Preheat oven to 180°C.

Mix dry ingredients and wet ingredients in separate bowls.

Add dry mix to wet ingredients and then fold together.

Add chopped plums to mix and fold together. To ensure light and soft muffins do not overmix.

Spray muffin tins well and fill each tin evenly with mix. Poke some extra plums into the muffins. We love our muffins full of fruit.

Place 1 tsp cold cream cheese onto the top of each muffin, a few thin slices of plum and 1 tbsp raw sugar.

Place muffins on middle or top oven shelf and bake for approximately 15 minutes.


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