Prep Time:
15 mins
Cook Time:
25 mins
Cool Time:
5 mins
Total Time:
40 mins
Servings:
12
Ingredients
2cupsall-purpose flour
1cupwhite sugar
2teaspoonsbaking powder
1teaspoonbaking soda
1/2teaspoonsalt
2largeeggs
1/2cupmilk
1/4teaspoonalmond extract
Directions
Preheat the oven to 400 degrees F (200 degrees C). Prepare a standard 12-cup muffin tin with paper liners.
Whisk flour, sugar, baking powder, baking soda, nutmeg, powdered ginger, and salt together in a bowl; set aside.
Whisk eggs, milk, and almond extract together in a bowl or cup; continue whisking and pour in melted butter until combined.
Add egg mixture to flour mixture, and stir just until dry ingredients are moistened. Fold in chopped plums and chopped almonds. Divide evenly among the 12 muffin cups, and sprinkle candied ginger over the muffin tops.
Bake muffins in the preheated oven until muffins spring back when lightly touched, 23 to 25 minutes. Remove to cool on a rack, 5 to 10 minutes.
Serve warm, or at room temperature. Store leftover muffins when cool in an airtight container for 2 to 3 days, or wrap and freeze.
Nutrition Facts (per serving)
| 259 | Calories |
| 11g | Fat |
| 37g | Carbs |
| 5g | Protein |
