Gluten Free Sloe Roasted Plum Muffins
Nutty, fruity and gluten-free.
These muffins came about during the storecupboard raiding of life in lockdown. We’d managed to get our hands on a bag of surplus plums from a neighbour last Autumn and frozen a batch – slicing in half, taking out the stones, laying out and freezing on a baking tray before bagging them up for longer-term freezing.
Chopping or blitzing whole almonds rather than using ground almonds give these moist muffins a little bite. The alcohol means they last a few days in an airtight tin and improve day by day…..if you can wait that long.
Whilst this is a gluten-free recipe, a straight swop of 75g plain flour will work.
This recipe makes enough for 8 large or 12 medium-sized muffins.
- 6 plums finely sliced
- 50ml Sloe Gin
- 125g unsalted butter (plus a little extra melted for greasing)
- 125g caster sugar
- 2 eggs
- 75g almonds finely chopped or blitzed in a processor
- 75g rice flour (or other gluten-free plain flour equivalent)
- 1 tsp salt
- 1 tsp baking powder
- 60g icing sugar
- 1tsp lemon juice
- Place the plums and Sloe Gin into a baking dish and roast at 160°C/140°F for 45mins
- Remove the plums and leave them to cool, turning the oven up to 180°C/160°F
- Grease a muffin tray with a little melted butter
- Beat the caster sugar and butter together until pale and creamy. Add the eggs
- Stir in the sifted flour, salt and baking powder. Stir in the almonds
- Drain the plums from their juices and stir 2/3rds into the mixture. Reserve the liquid and 1/3rd of the plums for later
- Spoon the mixture in the muffin tin and bake for 20 mins or until the muffins are firm but spongy to the touch
- Allow the cake to cool slightly before brushing with the reserved Sloe Gin liquid. Allow to completely cool
- Mix the icing sugar and lemon juice together and drizzle over the muffins. Arrange a few plum slices on top of each muffin
For more inspiration on cooking with liqueurs, take a look at our recipes pages >>