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Muffins are always a crowd pleaser, easy to whip up and the perfect match with a cuppa! You can substitute the plums with any other stone fruit or berries. Tinned fruit would even work if fresh fruit is unavailable.  Megan Copland from Red Kitchen  created this delicious recipe.

2 cups flour
1 cup sugar
1 tbsp baking powder
1 tsp custard powder
1 cup milk
¾ c oil
2 eggs
1 small apple, small dice
12 whole preserved or tinned plums
½ cup sliced almonds
raw sugar

Prepare your muffin tin with baking spray and pre heat oven to 180°C fan bake.
Mix dry and wet ingredients in separate bowls.
Add apple to dry ingredients.
Gently fold wet and dry ingredients together.
Put a tablespoon of mix into the bottoms of each muffin tin, then place a quarter of a plum on.
Add some more mix to just cover the plum, then repeat.
Put half a plum on the top of each muffin.
Sprinkle the top of the muffins with sliced almonds and raw sugar.
Bake for approx 15 minutes until cooked.

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  1. Love it. I had no sliced almonds and knew I had to add something for texture so, I chopped up dark chocolate and scattered it on top of the finished batter and continued on with the remaining instructions including the sprinkling of sugar. I used muffin cases in my muffin tin because of the chocolate. I was thinking along the lines of black forest but instead of cherries the plums. It’s plum season and in the past two weeks I have baked these muffins three times since and they loved them but have yet to use the almonds. Maybe this week. Thank you for sharing this recipe.

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