Eggless plum muffins
A small-batch fruit-and-nut muffin variation for using the same gentle mixing skills as a beginner muffin base.
Based on Dassana Amit’s Dassana’s Veg Recipes of India recipe ↗
- Time
- 35 minutes
- Makes
- 10 muffins
- Oven, conventional
- 180°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- 12-hole muffin tin
- Paper liners
- Two bowls
- Spatula
Muffin batter should stay a little lumpy. Overmixing makes the crumb rubbery.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 180°C (350°F) and line 10 muffin cups.
- 2
Whisk yoghurt, sugar and oil. Sift flour, raising agents, cinnamon and salt into a second bowl.
- 3
Fold wet into dry with the dried fruit and walnuts, stopping as soon as no dry flour remains.
- 4
Divide between cups and bake for 18–22 minutes, until domed and a skewer comes out clean.
Your baking notes
Notes stay on this device.