Food Recipes Gluten Free Hazelnut Plum Muffins Be the first to rate & review! By Samantha Seneviratne Samantha Seneviratne Samantha Seneviratne is a baker, cookbook author, and food writer with nearly a decade of experience in culinary media. Highlights: * Started as a food editor at Good Housekeeping * Food stylist at Fine Cooking * Recipe developer for Martha Stewart's Everyday Food * Wrote three cookbooks * Contributes recipes to The New York Times * Host of Food Network's Unchoppable * Host of web series Cook and a Half on food52.com * Latest cookbook, The Joys of Baking: Recipes and Stories for a Sweet Life, was released in 2019. Real Simple's Editorial Guidelines Updated on May 19, 2016 Print Rate It Share Share Tweet Pin Email These beauties are made with hazelnut meal, a gluten-free flour that is available online or in the baking section of a well-stocked supermarket. Or, you can also make your own—just process skinned hazelnuts in a food processor until finely ground—or substitute with an equal amount of almond flour. Get the recipe:Gluten Free Hazelnut Plum Muffins. Photo: Samantha Seneviratne Hands On Time: 20 mins Total Time: 40 mins Yield: 12 muffins Jump to Nutrition Facts Ingredients 3 small red plums 1 ¾ cups hazelnut meal or almond flour ¾ cup oat flour 2 teaspoons baking powder ½ teaspoon kosher salt ½ teaspoon ground cinnamon ¼ teaspoon baking soda 2 large eggs, separated ½ cup packed light brown sugar 2 teaspoons pure vanilla extract ½ cup buttermilk 1 tablespoon granulated sugar, for sprinkling Directions Preheat oven to 400°F. Line a standard 12-cup muffin pan with paper liners. Halve and pit the plums. Thinly slice 2 plums for garnish. (You’ll need 2 or 3 slices for each muffin.) Cut the remaining plums into a small dice (about ½ cup). In a medium bowl, whisk together the hazelnut meal, oat flour, baking powder, salt, cinnamon and baking soda. In a large bowl, whisk together the egg yolks, brown sugar, vanilla, and buttermilk. Stir in the flour mixture. Fold in the diced plum. In a medium bowl, with a clean whisk, beat the egg whites until stiff peaks form, about 2 minutes. Stir ⅓ of the egg whites into the batter, then carefully fold in the remainder. Divide the batter evenly between the muffin cups. Top each cup with a few slices of plum and sprinkle with granulated sugar. Transfer the pan to the oven and immediately reduce the temperature to 350°. Bake until the muffins spring back when pressed gently, 18 to 22 minutes. Let muffins cool in the pan for 5 minutes then transfer them to a rack to cool completely. Rate it Print Nutrition Facts (per serving) 190 Calories 11g Fat 18g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 190 % Daily Value * Total Fat 11g 14% Cholesterol 30mg 10% Sodium 240mg 10% Total Carbohydrate 18g 7% Total Sugars 12g Protein 5g Calcium 91mg 7% Iron 1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.