Get a mid-week boost and receive easy recipes, wellbeing ideas, and home and garden tips in your inbox every Wednesday. You’ll also receive a monthly newsletter of our best recipes.
Your information is being handled in accordance with the ABC Privacy Collection Statement.
- Preheat the oven to 180°C (conventional). Line a 12-hole muffin tin with paper cases.
- Cream the butter and sugar, either by hand or using a stand mixer, until light and fluffy. Add the cinnamon, vanilla and almond extracts. Scrape down the bowl, then add the eggs one at a time, beating well after each addition.
- Add the buttermilk and almond meal and mix until well combined. Fold the flour through using a flexible spatula until just mixed — you shouldn't be able to see any white blobs bobbing around but try not to over-mix.
- Using an ice cream scoop, spoon equal portions of the batter into the muffin cases.
- Lightly press a plum half, cut side up, into each muffin hole, then top with the almond flakes.
- Bake on the middle shelf of the oven for 20-25 minutes, or until the 'pluffins' bounce back when gently touched. Stick a skewer into a cakey part and see if it comes out clean-ish; I prefer to leave mine ever so slightly under-done. Finish with a dusting of icing sugar and a drizzle of honey to serve.