with Sesame Seeds and Buttermilk
|Saturated Fat Acids||0.8 g|
|Sugar added||10 g|
|Bread exchange unit||2|
In a non-stick pan, toast sesame seeds until golden brown. Place on a small plate and let cool.
Rinse and dry plums. Cut in half and remove pits. Cut 12 slices and reserve. Finely dice the remaining flesh.
Mix flours, sugar, cream of tartar and 1 pinch of salt in a mixing bowl. Add buttermilk, egg, oil and about 2/3 of the sesame seeds. Using a hand mixer, mix to form a smooth batter.
Fold in the diced plums. Line the muffin tin with 12 baking cups and fill using a spoon.
Top the muffins with the reserved plum slices. Sprinkle with remaining sesame seeds and bake in a preheated oven on the middle rack at 180°C (convection oven 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) for about 25 minutes.
Let muffins cool for about 5 minutes in the muffin tin, then remove muffins from tin and let cool completely on a wire rack.