Delia

Damson (or Plum) and Cinnamon Muffins

It’s not easy to buy damsons, but it’s worth searching in farm shops and markets at the end of August.

However, if they’re not forthcoming, you can still make these with chopped dark plums.


Makes 6 large muffins

This recipe is from Delia's Cakes


Damson (or Plum) and Cinnamon Muffins
Ingredients
 150g plain flour
 1 level dessertspoon baking powder
 1 level teaspoon ground cinnamon
 ¼ teaspoon salt
 1 large egg
 40g golden caster sugar
 120ml milk
 50g block butter, melted and cooled slightly
 ½ teaspoon vanilla extract
 300g stoned damsons, halved (or plums, chopped
 25g flaked almonds
For the topping:
 25g flaked almonds
 1 heaped tablespoon demerara sugar, combined with ½ level teaspoon ground cinnamon
 Pre-heat the oven to 200°C, gas mark 6
Equipment
A Silverwood muffin tray lined with 6 paper muffin cases generously brushed with melted butter

Method

With muffins it's always a good idea to have everything weighed out and ready before you start

Begin by sifting the flour, baking powder, cinnamon and salt into a large bowl, lifting the sieve up high to give the flour a good airing.

Now, in another bowl whisk together the egg, sugar, milk, melted butter and vanilla extract. Then return the dry ingredients to the sieve and sift them straight into the egg mixture.

(This double sifting is crucial because we won’t be doing much mixing.)

What you now need to do is take a large metal spoon and fold the dry ingredients
quickly into the wet ones – the key word here is quickly (i.e. in about 15 seconds).

What you mustn’t do is beat or stir, just do the folding and ignore the uneven appearance
of the mixture because it’s precisely this that makes the muffins really light.

Over-mixing is where people go wrong.

Next, quickly fold in the damsons and flaked almonds – again no stirring. Now divide the mixture between the muffin cases.

Sprinkle on the topping and bake near the centre of the oven for 25–30 minutes until well-risen and golden brown.

Remove the muffins from the oven, and transfer them straight away to a wire rack to cool.

Store in an airtight tin.

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