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Streusel Topped Plum Jam Muffins

Contributed By: Eloise | See all of Eloise's recipes
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  45 Minutes
  12 Muffins
We grow a lot of Black Doris plums every year, and while having multiple jars of home made jam is nice, this recipe gives a great way to use up some of that jam (or alternatively provides a really quick and delicious fruit muffin for surprise guests).
120g butter, softened
1 cup sugar (I use a mix of ¾ white and ¼ soft brown sugar)
2 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
125ml berry flavoured yoghurt
1/2 cup plum jam (I use black doris plums because that is what we grow, but any type of plum jam will do - a friend of mine also does this with berry jams, though if the jams flavor isn't strong I would recommend adding a little extra jam).
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon cold butter
1/3 cup chopped nuts/seeds, I recommend LSA powder
1 tablespoon raw brown sugar

In a large bowl cream butter, sugar and essences until light and fluffy. Add eggs one at a time beating well after each addition. Sift the flour, baking powder and salt together into the creamed mixture alternately with yoghurt (I half each of the dry ingredients and the yoghurt, and add them at the same time, mix well, then add the second half and mix again). Lastly, fold in the plum jam. Fill paper-lined muffin cups till ¾ full.

Topping: in a small bowl, mix the brown sugar, flour and cinnamon with a fork; cut in butter until crumbly (using hands or a fork). Stir in chopped nuts/seeds then sprinkle over the batter. Lastly sprinkle with the raw brown sugar.

Bake at 180°c for 20 minutes or until a toothpick inserted near the centre comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Serve warm. Yield: 12

Date Added: 01/20/2013
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Emily Reviewed: 05/29/2013
Very yummie well make them oftem
We'll make them very often and for speacil occasin
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