A wonderfully moist and fragrant muffin, packed with warm spices like cinnamon, nutmeg, and cloves, and studded with pieces of sweet purple plums and crunchy pecans.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 cups | Flour |
| 1 3/4 cups | Sugar |
| 1 teaspoon | Soda |
| 1 teaspoon | Baking Powder |
| 1 teaspoon | Salt |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Nutmeg |
| 1 teaspoon | Allspice |
| 1 teaspoon | Cloves |
| 2 | Eggs |
| 1 cup | Sour Milk (or Buttermilk) |
| 1 cup | Wesson Oil |
| 1 (15 oz) can | Purple Plums, drained and chopped |
| 1 cup | Pecans, chopped |
Instructions
- Preheat your oven to 400°F. Grease muffin tins or line them with paper liners.
- In a large bowl, whisk together the flour, sugar, salt, soda, baking powder, cinnamon, nutmeg, allspice, and cloves.
- In a separate medium bowl, beat the eggs. Whisk in the sour milk (buttermilk) and oil.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just moistened.
- Gently fold in the drained, chopped plums and the pecans.
- Fill the muffin tins about two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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