Plum Muffins
The wholemeal flour in these muffins provides fiber and B vitamins while the buttermilk is packed with protein and calcium.
These muffins are especially good if you don't have a huge sweet tooth, as they are not overly sweet.
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 128 mg | (3 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 2 Tbsps Sesame seeds (hulled)
- 14 ozs Plum
- 4 ozs Whole wheat flour
- 3 ozs Pastry flour
- 4 ozs cane sugar
- 1 pinch salt
- 3 tsps cream of tartar
- ¾ cup Buttermilk
- 1 egg
- 3 Tbsps Corn oil
Preparation steps
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 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.