A warm muffin, freshly out of the oven with a glass of milk is close to perfect an a cold autumnal day. When it’s dismal and grey outside, peeling a hot muffin away from a paper case and placing that first bite of soft cinnamon sponge in your mouth is the ideal scenario.
Plums are beautifully sweet and work with the spicy cinnamon flavour. To soften the plums I just popped them into a baking dish with some orange juice, a sprinkle of sugar and cinnamon. The result is softened plums and a rich sticky plum juice which can be added to the muffin mixture to provide even more moisture.
Marzipan is the flavour that reminds me instantaneously of Christmas. The rich, sweet almond flavour that covers a Christmas cake and is packed into stollen is moreish. It needs no excuse to be used in any baked goods. When baked the sticky marzipan can be satisfyingly peeled from the muffin case. It adds a different texture to the muffin as well as a nutty flavour.
The flavours of plum, cinnamon and marzipan epitomise the season of autumn.
Splash of orange juice
150g caster sugar
150g gluten free self-raising flour
1 tsp. cinnamon
Half block golden marzipan
– Pre heat the oven to 160 degrees. Cut the plums into slices and place in a baking dish with a splash of orange juice, a sprinkle of caster sugar and cinnamon.
– Bake for 15 minutes until softened.
– Line a muffin tin with cases.
– In a bowl beat together the butter, sugar and eggs.
– Add the flour and cinnamon and mix.
– Chop the marzipan into chunks and add half to the mixture with half of the softened plums.
– Scoop into the muffin cases and bake for 20-25 minutes until golden and cooked all the way through.
– Once cooled, top with the remaining plums, more marzipan and a dusting of icing sugar.