Plum Crumble Muffins

Preheat oven to 190ºC conventional or 170ºC fan bake. Line a 12-hole muffin tin with paper cases.

Crumble Topping
Place muffin mix, oats, sugar and salt in a medium mixing bowl. Stir to combine. Add butter and rub in with your fingertips to form coarse crumbs.

Muffins
Roughly chop the plums, removing/discarding any stones. Place muffin mix, eggs, oil and water in a large mixing bowl. Mix with a wooden spoon or spatula until well combined.  Fold plums into mixture.

Divide batter between paper cases. Spoon a generous amount of crumble topping on each muffin.

Bake for 20 minutes, or until muffins spring back when lightly pressed on top. Allow to cool in tin for a few minutes before transferring to a cooling rack.

TIPS
• Plums could be swapped for other canned fruit. Try peaches, pears or strawberries.
• Muffins are best eaten on the day of baking. Store any leftovers in an airtight container
and warm in the microwave before serving.