cup Dried Plum Purée (recipe follows) or prepared dried plum butter
1
egg
2
tablespoons vegetable oil
1
teaspoon vanilla
2
cups all-purpose flour
1/3
cup sugar
1
tablespoon baking powder
1
teaspoon ground cardamom or cinnamon
1/2
teaspoon salt
1/4
cup strawberry jam
Preheat oven to 425°F. Coat twelve 2-3/4-inch (1/3-cup capacity) muffin cups with vegetable cooking spray. In large bowl, beat first five ingredients until well blended. In medium bowl, combine flour, sugar, baking powder, cardamom and salt. Add to milk mixture; mix just until blended. Spoon about half of batter into prepared muffin cups. Top each with 1 teaspoon jam and remaining batter, covering jam completely. Bake 15 to 20 minutes or until springy to the touch. Cool in pans 10 minutes. Remove to wire rack to cool slightly. Serve warm.
Dried Plum Purée
Combine 1-1/3 cups (8 ounces) pitted dried plums and 6 tablespoons hot water in container of food processor or blender. Pulse on and off until dried plums are finely chopped and smooth. Store leftovers in a covered container in the refrigerator for up to two months. Makes 1 cup
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