Plum Muffins without Butter

Good morning!

     I hope you’re all doing well. Summer is slowly coming to an end, so I’m taking advantage of all the available fruits. This is a very light muffin recipe, as it’s based on yogurt and olive oil, and has no butter. It’s great for breakfast!

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Plum Muffins

  • 275 gr. all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 100 gr. sugar
  • 2 eggs
  • 100 ml. light olive oil
  • 250 ml. natural sour yogurt (in Azerbaijan we call it qatiq)
  • 6-8 plums (depending on their size/your preference)

     In one bowl add the dry ingredients (flour, baking powder, baking soda, and sugar). Then in another bowl beat your eggs, olive oil, and yogurt. Add this mixture into the first bowl and mix (I used an electric mixer) until it’s all combined, but don’t overmix. Wash your plums, take out their pits, and then chop them into pieces. There is no rule about the way you chop them, as this depends on your preference, but I wouldn’t make the pieces too large. Add them into your batter and use a silicone spatula or wooden spoon to gently fold them into it.

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    Distribute into 12 muffin silicone liners and make sure the oven is pre-heated to 180°C/350°F before placing them in. According to the original recipe you should bake for 15-18 minutes, but I baked them for about 25+ minutes. You will see that they will slowly rise up, looking all light and round, so cute! Once ready, cool them for a while before you take them out of the liners, and then you can serve them.

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      How many of you taste your batter before baking? I do, basically every single time, and it is like a preview of the flavor. Now, to be very honest with you, when I tasted this raw batter, it was horrible!! I was extremely close to throwing it all out and giving up on this recipe. However, I felt bad wasting these ingredients, and besides I was baking for my parents’ arrival, so I decided to give one batch a try. I am SO GLAD I did!!! After I tried one muffin, I immediately put the second batch of muffins in the oven, and half of them were consumed within minutes!

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     Don’t be worried, the olive oil flavor is super mild, my mom couldn’t even guess this ingredient when I asked her what I used. The usage of yogurt and the lack of butter makes it a healthier muffin recipe, which I think is always a great bonus 😀 You can store these muffins at room temperature in a closed container for up to 3 days, they will still taste yummy. In fact, my sister claimed they were tastier the morning after compared to when warm straight out of the oven. The slight sweetness of the plums is great, so give it a go, and don’t be put off by the olive oil, it will turn out great, you will see!

Until next time!

– Zi

 

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