Spiced Ginger-Plum Corn Muffins for a Cozy Breakfast

1.Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly with oil.

2.In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground ginger, ground cinnamon, and ground nutmeg. Whisk together until well mixed.

3.In another bowl, whisk together the buttermilk, vegetable oil, and eggs until smooth and combined.

4.Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

5.Fold in the diced plums and chopped crystallized ginger until evenly distributed throughout the batter.

6.Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

7.Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8.Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.