We’ve recently brought out a rather fabulous range of very healthy and deliciously different mueslis. I started playing around with the different varieties making traditional breakfast muesli, smoothie bowls and so forth and decided to see how they baked up in muffins. Well, I must say – very well indeed! All the mueslis have very high levels of ancient grains and seeds, as well as the native superfoods we have included too. I have really enjoyed the texture that these muesli has brought to my muffins – I hope you enjoy them too.
Davidson’s Plum, Raspberry & Chia Muffins
Most people who like to cook and bake, I would postulate fairly confidently, have a favourite muffin recipe. They are such a simple yet great standby, a yummy thing to make and enjoy. I was reminded of this earlier this week when I passed by our rather towering Davidson’s Plum tree
We have a beautiful Davidson’s Plum Tree in our temperate, bayside garden – a long way from the sub-tropics! In fact we have two Davidson’s Plums growing side by side. I obtained these as small tube plants from a friend who grew these commercially. Unfortunately, she didn’t tell me there were two species in the one pot – and I thought there were two branches from the one trunk of the same tree! So we now have two potentially huge rainforest trees growing neck to neck in our garden and they are taking the place over. Such beautiful trees though with their almost ancient fern-like leaves sprouting from a crown at the top – these trees really look as though they should be in Jurassic Park as dinosaur food!! The pic below is of the jersyana and this is the one that is forming flower buds now.
We were delighted to get a nice little crop of fruit last summer and are looking forward to a better yield this year – we hope. The fruits are significantly smaller than the plums we get from the orchards in northern NSW or up in far North Queensland from the Atherton Tablelands – as you would expect when growing a tree so far from it’s natural tropical and subtropical environment. It is quite exciting to see these flowers forming all along the trunk of our suburban tree and each time I look at these buds and watch them developing it seems amazing that such an ancient form of fruit tree is not only still with us in the wild but now able to be grown in gardens just like ours and not just in the tropics.
Toward the end of last summer I had a few plums remaining and I simply air-dried them in a shallow dish – bit of an experiment really. I left them with their small pips intact and over a week or so they seemed to dry out.
What better to use with our Chia Bircher Muesli to make muffins
As a result, I have now two versions of my Davidson’s Plum and Raspberry Muffin recipe – one using the fresh fruit and one the dried. Both were quite delicious. The dried version had a crisper, slightly drier top – but there was little difference in the body of the muffin as both were quite luscious.
Davidson’s Plum and Raspberry Chia Muffins
makes approx 12 standard muffins
1 cup plain flour, sifted
1 cup Outback Spirit Chia Bircher Muesli
2 teaspoons baking powder
1/2 cup castor sugar
1/4 cup brown sugar
1 cup sour cream or plain yoghurt
2 eggs , beaten lightly
100g unsalted butter, melted
1 teaspoon lemon or orange zest
1 cup Davidson’s Plum, chopped into small pieces
1 1/2 cups frozen raspberries
Preheat oven to 180C.
Place the flour, baking powder and the sugars into a large bowl and mix with a spoon to combine.
Place the sour cream or yoghurt, melted butter, beaten eggs, vanilla and zest in a separate bowl and whisk together until smooth.
Using a wooden spoon, mix the sour cream mix into the dry ingredients to just combine.
Add the raspberries and the chopped plum and quickly mix in – don’t over-stir or the muffins will be a little tough.
Spoon the mix into a greased muffin tray. You can use paper liner cups if you wish but they’re not necessary.
Place the tray on the middle shelf of the oven and cook for 25 – 30 minutes to ensure they are cooked through- always good to test with a skewer.
Let cool inthe tray for about 10 minutes before removing carefully from the tray.
Dust with icing sugar and serve whilst warm with clotted or pure cream or just eat as is!
Nutty Banana Muffins
Using the recipe above, simply substitute the Chia Bircher Muesli for the Outback Spirit Nutty Muesli ( with Macadamias, Hazelnuts and Almonds – yum!) . Add 2 cups of chopped banana instead of the Davidson’s Pluma nd Raspberries and add a slice or two of banana on the top of each muffin. You can add a teaspoon of cinnamon or nutmeg too.
I made mini Nutty Banana Muffins