Plum Crumble Muffins

• 3/4 cup butter, chopped, at room temperature
• 1 cup sugar
• 2 tsp vanilla bean paste
• 3 None large eggs
• 1 cup self-rising flour, sifted
• 1/2 cup all-purpose flour, sifted
• 1.25 oz ground hazelnuts
• 1 cup milk
• 3 None plums, halved, stones removed, thinly sliced
• None None Topping
• 1/3 cup all-purpose flour
• 1/4 cup cold butter, finely chopped
• 1/3 cup brown sugar
• 1.5 oz hazelnuts, coarsely chopped
• None None Honey Cream
• 3/4 cup heavy cream
• 2 tsp honey
• 1/4 tsp ground ginger

1. Preheat oven to 350u0b0F. Lightly grease a 6-hole 3/4 cup muffin tin. In a large bowl, cream butter, sugar and vanilla together until pale. Add eggs, one at a time, beating well after each addition.
2. Fold in flours, ground hazelnuts and milk until just combined. Spoon mixture into pan. Top with plum slices, pressing lightly into batter.
3. To make topping, sift flour into a small bowl. Use fingertips to rub in butter until mixture resembles breadcrumbs. Add 1/4 cup sugar and hazelnuts. Sprinkle over muffins. Top each muffin with a little remaining sugar.
4. Bake for 30-35 mins, or until a skewer inserted into center comes our clean. Cool in pan for 5 mins.
5. To make honey cream, combine all ingredients and whip until soft peaks form. Serve muffins warm with honey cream.

butter, sugar, vanilla bean paste, eggs, flour, allpurpose flour, ground hazelnuts, milk, topping, flour, cold butter, brown sugar, hazelnuts, honey cream, heavy cream, honey, ground ginger

Taken from recipes-plus.com/api/v2.0/recipes/28026 (may not work)