As greengage season looms closer, I begin to get excited by these muffins all over again. When first I purchased greengage plums, I was confused as to what to do with them. Having never seen them in any fresh form before moving out of London, I excitedly filled a paper bag full at the farm shop and then stared at them for days while they ripened, wondering how best to make use of my intriguing new discovery.
These muffins were a result of all that wondering along with the simple compote alone which was lovely on toast and as a cake filling.
The muffins are on the sweet side, more of a cake-y muffin than a bread-y breakfast muffin. They are a real treat served still a little warm from the oven, but keep well and moist for a few days and can be frozen.
Ingredients: Makes 12 Muffins
- 10 fresh greengages (or other plums), stoned and cubed (under ripe are good to use)
- 3 tbsp agave syrup (or other syrup like golden or sweet freedom)
- 140g/1/2 cup + 2 tbsp unrefined caster sugar
- 100g/7 tbsp (1/2 cup minus 1 tbsp) vegan spread
- 1 egg replacer (such as Ener-G, Orgran, soya flour)
- 225g/2 cups minus 3 tbsp self raising flour (or gluten free blend)
- 1 tsp baking powder
- 1/2 tsp ground ginger
- 1/4 tsp sea salt
- Place the chopped fruit into a medium saucepan with the syrup. Gently bring to the boil then lower the heat and simmer until the compote is soft but still holding some shape. Set aside to cool.
- Preheat the oven to 180’c/350’f and grease or line a 12 hole muffin pan.
- Cream together the margarine and sugar in a large bowl until fluffy then beat in the prepared egg replacer until combined.
- Stir through the cooled compote and all the syrup liquid. Add the flour, baking powder, ginger and salt and fold through just until fully combined, being careful not to over mix.
- Divide between the muffin cases and bake for 20 minutes or until golden and firm to touch and a skewer inserted comes out free of batter.
- Leave to cool in the pan for 5 minutes before transferring to a wire rack to cool.