Upside Down Cardamom Plum Muffins Recipes

BROWNED BUTTER-PLUM MUFFINS

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In 1-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until light golden brown. Remove from heat; stir in plums and cardamom. Cool completely.
• In large bowl, mix 1 1/2 cups flour, the granulated sugar, baking powder and salt. Stir in milk, vanilla and eggs just until moistened. Gently stir in plum mixture. Divide batter evenly among muffin cups.
• In small bowl, mix brown sugar, walnuts and 1/4 cup butter. Stir in 1/3 cup flour with fork until crumbly. Sprinkle topping evenly over batter.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Serve warm or cool.

UPSIDE-DOWN CARDAMOM-PLUM MUFFINS

Steps:

• Heat oven to 400. Grease 12 muffin cups.
• Sprinkle the cups with 1 1/2 teaspoons of the brown sugar and 1 teaspoon of the walnuts.
• Place 3-4 slices of the plums in each cup, slightly overlapping. Corsely chop the remaining plums; place in a small bowl.
• In a large bowl; whisk together both flours, baking powder, cardamom, baking soda, and salt.
• In a medium bowl, whisk eggs and 2/3 cup brown sugar until smooth. Whisk in buttermilk, oil, lemon peel, and vanilla.
• Stir into flour mixture just until the dry ingredients are moistened.
• Fold in chopped plums; spoon into muffin cups.
• (Muffin cups will be quite full however, the plums will collapse while baking).
• 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.
• Cool at least 10 minutes; serve warm.
• VARIATION: Cinnamon-Nutmeg- Substitute 1 1/2 teaspoon fround cinnamon and 1/2 teaspoon nutmeg for the cardamom and lemon peel.