Ingredients
1/2
cup butter (do not use margarine)
2
large plums, coarsely chopped (2 cups)
1/4
teaspoon ground cardamom
1 1/2
cups Gold Medal™ all-purpose flour
3/4
cup granulated sugar
1 1/2
teaspoons baking powder
1/2
teaspoon salt
1/3
cup milk
1
teaspoon vanilla
2
eggs, slightly beaten
1/2
cup packed brown sugar
1/2
cup chopped walnuts, toasted
1/4
cup butter or margarine, softened
1/3
cup Gold Medal™ all-purpose flour
Preparation
Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
In 1-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until light golden brown. Remove from heat; stir in plums and cardamom. Cool completely.
In large bowl, mix 1 1/2 cups flour, the granulated sugar, baking powder and salt. Stir in milk, vanilla and eggs just until moistened. Gently stir in plum mixture. Divide batter evenly among muffin cups.
In small bowl, mix brown sugar, walnuts and 1/4 cup butter. Stir in 1/3 cup flour with fork until crumbly. Sprinkle topping evenly over batter.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Serve warm or cool.
