Prep Time: 5 minutes | Cook Time: 20 minutes
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup sugar
- 2 eggs
- 1/2 cup olive oil (Pick one with a flavor you like, or go for a mild tasting one)
- 1 cup yogurt (Greek yogurt is a bit too thick. If you use it, thin it out with 1 tbs milk)
- 1 1/2 cup chopped plums (About 3/4 lb plums)
- 3 sprigs basil, minced (About 1 1/2 tbs)
Preheat the oven to 350 F and prepare your baking pan by either lightly greasing or lining with muffin papers.
In a large mixing bowl, toss the basil in the flour. Ideally, the flour will clump around the basil, making it easier for the basil to distribute evenly in the muffin batter. Whisk in the baking powder, baking soda, and salt. Stir in sugar.
In a separate bowl, whisk to break the eggs. Add the oil and yogurt, then continue whisking until smooth.
Pour the wet ingredients into the dry, then stir until almost combined. Gently fold in the plums, then fill the muffin cups.
Bake until golden brown, about 15 to 18 minutes. Remove from oven and let cool in tin for 5 minutes before transferring to a wire rack to continue cooling, or directly to your plates!
If basil's not your jam, plums pair wonderfully with mint as well.