Makes 12 servings
Dried plums (prunes) are always available, but in fresh plum season, you can make these with diced firm plums.
- 1-1/4 cups old-fashioned rolled oats
- 1 cup flour
- 1/2 cup packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1 cup buttermilk
- 3 tablespoons extra-light olive oil
- 1 large egg
- 1 cup pitted dried plums (6 ounces, diced)
Preheat the oven to 400 degrees. Line 12 muffin cups with paper liners. Scatter the oats on a rimmed cookie sheet and bake about 10 minutes, until toasted and lightly browned. Give them a good stir about halfway through so they brown evenly. Transfer toasted oats to a food processor and pulse until finely ground.
Mix together the ground oats, flour, brown sugar, baking powder, baking soda, salt, and allspice in a large bowl. Combine the buttermilk, oil and egg in a medium bowl and beat. Make a well in the center of the dry ingredients and pour in the wet ingredients, stirring until just combined. Don’t overmix. Fold in the dried plums last, then spoon the batter into muffin cups.
Bake 15-17 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean. Remove from the pan and cool on a wire rack.