Dessert

Plum and olive oil crumble muffins

Name: Plum and olive oil crumble muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 12
Ingredients: 2 cups (300g) self-raising flour, sifted; 1 cup (220g) caster sugar; 1/3 cup (30g) rolled oats; 1/3 cup (45g) pecans, roughly chopped; 1 tsp ground cinnamon; Pinch of ground star anise; 1/2 tsp each ground cloves & ground cardamom; 250g sour cream, at room temperature; 2 eggs; 2/3 cup (165ml) olive oil; 3 plums, thinly sliced; Thickened cream, to serve; 60g plain flour; 25g caster sugar; 50g cold unsalted butter

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by Phoebe Wood

May 01, 2017

Oats, nuts, excess spices – the overflowing pantry list goes on. Apart from muffins, I like to use up these items by making granola enriched with maple syrup, says delicious. Food Director, Phoebe Wood.

2 cups (300g) self-raising flour, sifted
1 cup (220g) caster sugar
1/3 cup (30g) rolled oats
1/3 cup (45g) pecans, roughly chopped
1 tsp ground cinnamon
Pinch of ground star anise
1/2 tsp each ground cloves & ground cardamom
250g sour cream, at room temperature
2 eggs
2/3 cup (165ml) olive oil
3 plums, thinly sliced
Thickened cream, to serve

Crumble topping

1/3 cup (30g) rolled oats
60g plain flour
25g caster sugar
Pinch of ground star anise
50g cold unsalted butter

Method

1.

For the crumble, place all ingredients in a bowl with a pinch of salt. Rub butter into dry ingredients until large clumps form. Transfer to the freezer until ready to use.
2.

Preheat oven to 180°C. Grease a 12-hole muffin pan and line with cases, or grease 12 individual 1/2-cup-capacity muffin pans.
3.

Combine flour, sugar, oats, pecans and spices in a large bowl. Whisk sour cream, eggs and oil in a separate bowl. Add to dry ingredients and fold to combine.
4.

Spoon into prepared pan and arrange plum slices on top. Scatter with crumble and bake for 22 minutes or until a skewer inserted in the centre comes out clean. Serve with cream.