6 tablespoons (85g) unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
finely grated zest of ½ lemon
1 ½ cups (210g) all purpose flour
1/3 cup + ½ tablespoon (65g) light brown sugar, packed
½ tablespoon baking powder
1 teaspoon ground ginger
¼ teaspoon baking soda
¼ teaspoon salt
1 cup diced plums (about 4 small)
2 tablespoons finely chopped crystallized ginger
Preheat the oven to 200°C/400°. Generously butter 8 cavities of a 12-hole muffin pan – 1/3 cup (80ml) capacity each.
In a small bowl whisk together the milk, melted butter, egg, vanilla and lemon zest.
In a large bowl, whisk together the flour, brown sugar, baking powder, ground ginger, baking soda and salt. Make a well in the center and add the liquids. Stir with a just until combined; do not overmix. Fold in the plums and crystallized ginger. Divide the batter among the prepared muffins pans. Fill the empty cavities halfway up with water.
Bake for about 15 minutes or until the muffins are golden brown and a cake tester comes out clean.
Cool in the pan on wire rack for 5-7 minutes; carefully remove muffins from pan to wire rack and cool completely.
Makes 8
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