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Submitted by: Debbie Skaggs
from Lousiville, KY
Originally shared on the web 10/28/2019
1 egg 1/2 c. milk 1/4 c. canola oil 1-1/2 c. all-purpose flour 2 t. baking powder 1/2 c. sugar 1/2 t. salt 1/2 t. cinnamon 4 ripe plums, peeled, halved, pitted and divided 1/2 c. sliced almonds, divided Optional: coarse sugar
Lightly beat egg in a large bowl; stir in milk and oil. Add flour, baking powder, sugar, salt and cinnamon; mix just until moistened. Batter should be lumpy. Chop 2 plums; fold into batter along with 1/4 cup almonds. Spoon batter into 12 paper-lined muffin cups, filling 2/3 full. Thinly slice remaining plums; place 2 to 3 slices on top of each muffin. Sprinkle with remaining almonds. If desired, sprinkle with coarse sugar. Bake at 350 degrees for 25 minutes, or until a toothpick tests done. Makes one dozen.
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