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Poppy Seed Plum Muffins Recipe

Bring the harvest-fresh taste of ripe plums to the breakfast table with these change-of-pace muffins. Carol Twardzik of Spy Hill, Saskatchewan tops them with fruit jam. "I don't mind making an extra batch because they freeze so well," she notes.

This recipe is:

Diabetic Friendly

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Poppy Seed Plum Muffins Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 12 Servings

15 20 35

Ingredients

2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1 tablespoon poppy seeds
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 egg
3/4 cup whole milk
1/4 cup butter, melted
1/2 cup finely chopped peeled fresh plums

Directions

In a large bowl, combine the first six ingredients. In another bowl, beat the egg, milk and butter; stir into dry ingredients just until moistened. Fold in plums. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 425° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Analysis: One muffin equals 175 calories, 5 g fat (3 g saturated fat), 28 mg cholesterol, 209 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 2 starch.

Originally published as Poppy Seed Plum Muffins in Quick Cooking September/October 2001, p37

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas