Save to your scrapbook

    Spiced plum and yogurt muffins

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Spiced plum and yogurt muffins

    And all things nice – that’s what these little cakes are made of. With a recipe for the perfectly portable picnic pudding, Mark Price proves that you can have your muffin and eat it. Muffins mean one thing in our house, and that’s baking. And what that means is that there will be some frantic fun in the kitchen, ingredients spilling onto the floor and then a lot of laughter. And then there’s the smell of hot muffins as they come out of the oven, which creates a degree of excitement ahead of a Price family picnic... Now while I’m not a huge ginger fan, I do like it in these muffins – it lends them a gentle kick without overpowering them. The plums mean we can bring in some seasonal fruitiness that works well with the spice. Muffins are perfect to transport for a picnic. But they’re also great for the journey home. We’ve often stopped at the Leckford Estate in Hampshire to look at the cows, then dipped back into the picnic basket for tea from the thermos and a muffin before heading home. Moo!

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Makes: 12


    • 115g Unsalted butter
    • 300g Self-raising flour
    • ½ Bicarbonate of soda
    • ¾ tsp Ground ginger
    • ¼ tsp Salt
    • 250g Caster sugar
    • 250ml Natural yogurt
    • 2 Eggs
    • 2 Stem ginger balls, finely chopped
    • 300g Plums, stoned and chopped


    1. Line a muffin tin with 12 large paper cases or squares of baking paper that have been cut to fit each hole. Preheat the oven to 190˚C/gas 5.
    2. In a saucepan, gently melt the butter; set aside to cool slightly.
    3. Sift the flour, bicarb of soda, ground ginger and salt into a large mixing bowl. Add the sugar, mix thoroughly and make a well in the centre.
    4. Add the yogurt, eggs and ginger to the pan of butter and whisk together.
    5. Pour half the mixture into the dry ingredients; combine quickly using a wooden spoon. Before mixing in the rest, add 200g plums. Don’t overmix – any lumps will keep the muffins light.
    6. Spoon into the muffin cases and top with the remaining chopped plums. Bake for 20–25 minutes, until golden brown and risen. Cool in the tins for a few minutes before transferring to a wire rack.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars