Spiced plum muffins

I make bran muffins most weekends, but occasionally I mix things up with lemon poppyseed or spiced plum muffins.

Plum and ginger always work well together. I love the extra hit the preserved ginger brings, but they are also nice without it.

Dense with fruit, spiced plum muffins have a lovely moist crumb. They keep well for a few days if stored in an air-tight tin.

Spiced plum muffins
(makes 12)

• 2 cups plain flour
• ½ cup caster sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground ginger
• 1 cup plain yogurt
• 2 eggs
• ½ cup sunflower oil
• 1 tsp vanilla extract
• 7-8 plums, diced
• 1 ball preserved ginger, minced

1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the flour, caster sugar, baking powder, baking soda, salt and ground ginger.
3. In a separate bowl, whisk together the yogurt, eggs, sunflower oil and vanilla.
4. Stir the wet ingredients into the flour mixture.
5. Fold in the plums and preserved ginger.
6. Divide the mixture between twelve muffin cups. Bake for about twenty minutes.

Tags: plums, vegetarian