Upside-Down Cardamom-Plum Muffins

• Topping
• 6 tablespoons brown sugar, light, packed
• 1/4 cup walnuts, chopped
• 3/4 lb plum, cut into 1/4 inch slices
• Muffins
• 1 cup flour, whole wheat
• 1 cup flour, all-purpose
• 1 1/2 teaspoons baking powder
• 1 teaspoon cardamom, ground
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2/3 cup brown sugar, light, packed
• 1 cup buttermilk
• 3 tablespoons oil
• 2 teaspoons lemon peel, grated
• 1 teaspoon vanilla

1. Heat oven to 400. Grease 12 muffin cups.
2. Sprinkle the cups with 1 1/2 teaspoons of the brown sugar and 1 teaspoon of the walnuts.
3. Place 3-4 slices of the plums in each cup, slightly overlapping. Corsely chop the remaining plums; place in a small bowl.
4. In a large bowl; whisk together both flours, baking powder, cardamom, baking soda, and salt.
5. In a medium bowl, whisk eggs and 2/3 cup brown sugar until smooth. Whisk in buttermilk, oil, lemon peel, and vanilla.
6. Stir into flour mixture just until the dry ingredients are moistened.
7. Fold in chopped plums; spoon into muffin cups.
8. (Muffin cups will be quite full however, the plums will collapse while baking).
9. Bake 18-22 minutes or until tops are lightly browned and spring back when touched. Immediately turn muffins out on to a wire rack . Replace any plum slices that dislodged, if neccessary.
10. Cool at least 10 minutes; serve warm.
11. VARIATION: Cinnamon-Nutmeg- Substitute 1 1/2 teaspoon fround cinnamon and 1/2 teaspoon nutmeg for the cardamom and lemon peel.

topping, brown sugar, walnuts, plum, muffins, flour, flour, baking powder, cardamom, baking soda, salt, eggs, brown sugar, buttermilk, oil, lemon peel, vanilla

Taken from www.food.com/recipe/upside-down-cardamom-plum-muffins-470939 (may not work)