littleobservationist.com
Recipe: Plum & Poppyseed Muffins from Smitten Kitchen - Little Observationist
It’s a few years old now and some of the pages are rippled from stray drips or smeared with chocolate finger marks, but one of my favourite cookbooks remains Deb Perlman’s Smitten Kitchen (US version / UK version). I’ve made her Plum and Poppy Seed Muffins before, but they were such a hit, I thought I’d make them again so I could share some photos and the recipe with you here. What I love about these is how moist they are; they contain about just as much fruit as actual batter. She’s also cut down on the sugar a bit and used wholemeal flour for part of the dry ingredients. All of this, in my opinion, makes them perfectly acceptable for breakfast! They also contain browned butter which is maybe less acceptable for breakfast, but adds an amazing nutty flavour, and the poppy seeds add a bit of texture. All around a pretty awesome muffin. Ingredients: 85g unsalted butter, melted, browned and cooled 1 large egg 50g granulated sugar 50g brown sugar 180g soured cream 60g wholemeal flour 125g plain flour 3/4 tsp baking powder 3/4 tsp baking soda 1/4 tsp salt Good pinch of ground cinnamon Good pinch of …