If my GP is reading this: these are not gluten free and yes I’m still working toward being coeliac and yes I deserve an award for making these purely for fun aesthetic purposes on my kitchen bench and no I have no willpower to not eat them… OK so yes, I ate a few but don’t blame me, blame the muffin man because needless to say, there isn’t a funner and easier and more satisfyingly quick Sunday baking job than a muffin baking job.

One Bowl Yoghurt & Plum Muffins

Makes 9 big muffins

Ingredients

2 cups of plain flour
1/2 cup raw sugar
2tsp baking powder
1/2 tsp baking soda
Pinch of salt
1tsp vanilla extract
1/2 cup vegetable oil
1 cup yoghurt
2 eggs
8 small and squishy plums

Method

Turn your oven on to 180 and sort out your muffin trays and casings or baking paper.

Grab a big bowl and combine the flour, sugar, baking powder, baking soda and salt then make a hole in the middle. Pour your vanilla, oil, yoghurt and eggs into the middle of the hole and using a spatular, combine until fully smooth and perfect. Leave aside for a tick.

Grab a knife and chopping board and slice up your plums (obviously discarding the pit) into little cubes then stir through your muffin batter.

Spoon the batter into the muffin tray so they are 3/4 full and pop them in the oven. Check on them after 15 as you may want to rotate the tray around the oven if they’re browning on one side only. Cook for a further 15 and check with a skewer. If clean, they’re done, if not, cook for a further 10 or until full cooked.

Once cool, keep them in an airtight container in the fridge for 3-5 days or freeze them in a zip lock bag.