Plum & Hazelnut Coffee Cake Muffins
You may say it's only the kind of thing someone who works from home can muster, but I've been doing this when I was working at an office job in my early twenties that started at 7am. Of course then I would wake up at 5:30...
2 cups spelt flour*
1/2 cup ground roasted hazelnuts
1/4 cup grapeseed oil
2/3 cup sugar
1/2 tsp cinnamon
1 tbs baking powder
1/2 tsp salt
2 large eggs
1tsp vanilla extract
3/4 cup buttermilk
6 fresh and ripe Italian prune plums, pitted and cut into small chunks**
-Preheat oven to 375F.
- Beat eggs in a bowl. Add oil and buttermilk.
- Combine flour, ground hazeulnuts, cinnamon, baking powder and salt in a bowl.- Gently fold the milk mixture into the flour mixture until just combined. Avoid over-stirring.
- Spoonfuls of the mixture into greased or buttered muffin tins.
- Spread plum pieces on top and gently press them down.
- Sprinkle the tops of the muffins with cinnamon and sugar.
- Bake for 16-18 minutes or until a toothpick or a cake tester comes out clean.
These muffins are best served warm. If you can't gobble up all 12 muffins you can keep them for up to 3 days, but I do recommend cutting them into half lengthwise and warming them up in the oven for 5 minutes before serving.
* You can also use whole wheat or white flour, but of course the texture would be different.
** you can also use frozen ones; I had mine for about a year in an airtight container and they were as good as fresh!