2016 has seen another good crop of both fruit and vegetables, although some have fared better than others.  The tomatoes weren’t so good, possible because we kept forgetting to water them, but the grapevines seemed to thrive on this neglect and we have a bumper harvest this year.  We’ve also had carrots, peas, beans, beetroot, turnip, kale, lettuce, leeks and of course potatoes.  Only a small amount of each but they really do taste quite different to most shop bought, and it’s so much more satisfying all round.

The plum tree didn’t do so well, but there were more than enough to make these yummy muffins.

Plum and Almond Muffins

Preheat the oven to 180°C and line a 12-hole muffin tin with cases.

In a bowl, whisk 3 large eggs with 150g caster sugar.

Stir in 25g melted butter, then fold in 175g self-raising flour, 25g ground almonds and 3 stoned, finely chopped plums.  Be careful not to overmix.

Scatter with flaked almonds and bake for 20-25 mins.

Plum and Almond Muffins

Plum and Almond Muffins