Dried plums (prunes) are always available, but in fresh plum season, you can make these with diced firm-ripe plums. The best type of fresh plum to use would be a so-called prune plum, because its flesh is quite dense and not too wet.
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 vegetable oil, such as olive or canola oil
1 large egg
1 cup pitted dried plums (6 ounces), diced
1. Preheat the oven to 400°F. Line 12 muffin cups with paper liners. Place the oats in a baking pan and bake, stirring once, until toasted and lightly browned, about 10 minutes. Transfer to a food processor and pulse until finely ground.
2. Transfer the oats to a large bowl and stir in the flour, brown sugar, baking powder, baking soda, salt, and allspice.
3. In a medium bowl, stir together the buttermilk, oil, and egg. Make a well in the center of the oat mixture and pour in the buttermilk mixture, stirring until just combined. Fold in the dried plums. Do not overmix.
4. Spoon the batter into the muffin cups. Bake 15 to 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. Makes 12 muffins
|good source of: selenium|
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.