Plum and almond muffins recipe

• 6 -8 Victoria plums, stones removed
• 240 g (8.5oz) golden caster sugar
• 4 large free range eggs, lightly beaten
• 240 ml (8.4fl oz) sunflower, vegetable or mild, light olive oil
• 1 tsp almond extract
• 1 tsp almond extract
• 240 g (8.5oz) self-raising flour
• 1 teaspoon baking powder
• 50 g (1.8oz) flaked almonds
• 2 tablespoon icing sugar mixed with 1 teaspoon of cinnamon to dust
• 1 jug cream or warm custard, to serve

1. Pre-heat the oven to 180 degrees Celsius.
2. Line a 12-hole muffin tin with muffin cases.
3. Chop the plums in half and remove the stones.
4. Chop into small pieces and put to one side.
5. Put the caster sugar, eggs, oil and almond extract into a mixing bowl and whisk together well for 3-4 minutes until slightly thickened.
6. Sift in the flour and baking powder and gently fold or mix with a metal spoon until all the flour is incorporated.
7. Pour the muffin batter carefully into the cases (or use an ice cream scoop) and gently press a few chopped plum pieces into the batter of each case.
8. Sprinkle a few flaked almonds over each muffin.
9. Bake in a pre-heated oven at 180 degrees Celsius for 30 minutes, or until a toothpick comes out clean when inserted into the centre of the muffins.
10. Leave to cool.
11. Dust the muffins with icing sugar mixed with a teaspoon of cinnamon and serve with cream or warm custard.

victoria, sugar, range eggs, sunflower, almond, almond, flour, baking powder, almonds, icing sugar, cream

Taken from www.lovefood.com/guide/recipes/21213/plum-and-almond-muffins-recipe (may not work)