Upside-Down Cardamom-Plum Muffins - cooking recipe

Ingredients

Topping
6 tablespoons brown sugar, light, packed
1/4 cup walnuts, chopped
3/4 lb plum, cut into 1/4 inch slices
Muffins
1 cup flour, whole wheat
1 cup flour, all-purpose
1 1/2 teaspoons baking powder
1 teaspoon cardamom, ground
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2/3 cup brown sugar, light, packed
1 cup buttermilk
3 tablespoons oil
2 teaspoons lemon peel, grated
1 teaspoon vanilla

Preparation

Heat oven to 400. Grease 12 muffin cups.
Sprinkle the cups with 1 1/2 teaspoons of the brown sugar and 1 teaspoon of the walnuts.
Place 3-4 slices of the plums in each cup, slightly overlapping. Corsely chop the remaining plums; place in a small bowl.
In a large bowl; whisk together both flours, baking powder, cardamom, baking soda, and salt.
In a medium bowl, whisk eggs and 2/3 cup brown sugar until smooth. Whisk in buttermilk, oil, lemon peel, and vanilla.
Stir into flour mixture just until the dry ingredients are moistened.
Fold in chopped plums; spoon into muffin cups.
(Muffin cups will be quite full however, the plums will collapse while baking).
Bake 18-22 minutes or until tops are lightly browned and spring back when touched. Immediately turn muffins out on to a wire rack . Replace any plum slices that dislodged, if neccessary.
Cool at least 10 minutes; serve warm.
VARIATION: Cinnamon-Nutmeg- Substitute 1 1/2 teaspoon fround cinnamon and 1/2 teaspoon nutmeg for the cardamom and lemon peel.