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Dried Plum Powder helps bind moisture in gluten-free flour blends, taking the place of xanthan gum. The powder also deepens the richness, sweetness, and color of the muffins. Use this recipe as a base for a fruit-studded muffin, such as cranberry pecan muffins or classic blueberry. While the muffins are best the day they are baked, they freeze well and retain moisture when reheated thanks to the plum powder.
Yield: 12 muffins
315 g / 2 1/4 cup gluten-free flour blend (without xanthan gum)
8 g / 1 tablespoon Dried Plum Powder
8 g / 2 teaspoons baking powder
1 g / 1/2 teaspoon cinnamon
2 g / 1/2 teaspoon salt
150 g / 3/4 cup sugar
113 g / 1/2 cup unsalted butter, melted
120 g / 1/2 cup whole-milk kefir
3 large eggs
5 ml / 1 teaspoon vanilla
25 g / 2 tablespoons turbinado or other coarse sanding sugar
In a large bowl, whisk the flour, plum powder, baking powder, cinnamon, and salt.
In a separate bowl, whisk together the sugar, butter, kefir, eggs, and vanilla.
Fold the egg mixture into the flour and mix well until combined. Let rest for 20 minutes to allow the flour and plum powder to hydrate and bind moisture.
Preheat a convection oven to 350F or a standard oven to 375F. Lightly oil a 12-cup muffin tin.
Divide the batter between the muffin tins. (If making fruit muffins, add the fruit on top and press into the batter.) Sprinkle with turbinado sugar.
Bake until the centers of the muffins are cooked through and a cake tester inserted into the center comes out clean. Let cool 5 minutes, remove from muffin tin, and let cool completely. Freeze if not serving the same day.