1/2 cup Edmonds Sweet Muffin Baking Mix (80g)
1/4 cup rolled oats (30g)
1/4 cup brown sugar (50g)
1/8 tsp salt
50g cold butter, diced
200g drained, canned Black Doris plums
3 cups Edmonds Sweet Muffin Baking Mix (480g)
3 eggs (size 6)
2/3 cup vegetable oil (160ml)
1/2 cup cold tap water (125ml)
Preheat oven to 190ºC conventional or 170ºC fan bake. Line a 12-hole muffin tin with paper cases.
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.
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.
• 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.
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