Dried Plum & Toasted Oat Muffins

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 olive 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

Makes Makes 12 muffins servings.
Per muffin: 182 calories, 4.7g total fat (0.8g saturated), 18mg cholesterol, 2.2g dietary fiber, 32g carbohydrate, 4g protein, 219mg sodium.