Plum, cardamom & cornmeal muffins from Cooking in Real Life: Delicious and Doable Recipes for Every Day (page 242) by Lidey Heuck

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fine cornmeal for medium-grind cornmeal, and Greek yogurt for sour cream.

  • anya_sf on September 11, 2024

    Tasty, moist muffins with really nice flavor. I used mostly white whole wheat flour and Greek yogurt. The muffins were still good the day after baking. Using my standard scoop, I got 15 muffins. Baking time was a few minutes longer, but my oven was running cool.

  • lean1 on March 17, 2024

    Used the greek yogurt mentioned above. Great recipe to make fast. Came together very quickly. Even with winter costco nectarines these muffins were terrific. Loved the little crunch from cornmeal. Lots of texture and flavor. Will tr with Raspberries and blueberries this summer.

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