|
Enjoy this recipe from Recipes from the Farmhouse.
Submitted by: Debbie Skaggs from Lousiville, KY
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. | |
|
|
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. |
|
|