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Parve
Easy
1 Hour
Diets 
I wanted to create a familiar Shabbos staple similar to — yet different from — the typical apple crumble. Quick and easy to make and even faster to eat, these muffins were the perfect solution to having your cake and eating it too! Yields 12 muffins
3 tablespoons dark brown sugar
3 tablespoons sugar
1/4 teaspoon baking powder
1/2 teaspoon Gefen Cinnamon
1/8 teaspoon salt
4 tablespoons margarine, melted
3/4 cup Mishpacha Flour
1 cup Mishpacha Flour
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon Gefen Cinnamon
1/4 teaspoon nutmeg
2 large eggs, well beaten
1/2 cup (1 stick) margarine, melted
3 ripe black plums, diced into 1/2-inch (1-centimeter) pieces
1 and 1/2 tablespoons raspberry jam, such as Tuscanini Raspberry Fruit Spread
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 12-cup muffin pan with cupcake liners.
Combine sugars, baking powder, cinnamon, and salt. Whisk in the melted margarine. Add the flour, mixing well with a fork, until crumbs form.
Spread out on a piece of Gefen Parchment Paper until ready to use.
In a large mixing bowl, combine the first six ingredients.
Add eggs and stir gently. Add melted margarine and whisk very well until a thick batter forms.
In a separate bowl, combine plums with raspberry jam until well-coated.
Place two heaping tablespoons of batter into each muffin cup. Add a large spoonful of diced plums into the center of each muffin and top generously with crumbs. (You may have some extra crumbs and/or plum mixture.)
Bake for about 30 minutes or until lightly golden.
Cool in the pan for 20 minutes and then transfer muffins to a wire rack to finish cooling.
Food Prep and Styling by Chef Suzie Gornish and Chaya Surie Goldberger
Photography by Z By Zeelum
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