Guest Author - Deborah Adams

1 cup dark raisins
1 cup boiling water
1 16-oz can purple plums, drained and pitted
1 cup toasted hazelnuts, chopped fine
1/2 cup melted butter
4 cups sifted all-purpose flour
3 teaspoons baking soda
1 ½ tsp. salt; 1 ½ tsp. allspice; 1 tsp. ground cloves
1 cup honey
1/2 cup maple syrup

Preheat oven to 350º F Place raisins in small glass bowl, cover with 1 cup boiling water; soak 30 minutes till plump. Lightly oil 24 or more muffin cups. Mash plums in a large mixing bowl, add remaining ingredients to plums and mix well. Add soaked raisins and their liquid. Blend together well. Fill each muffin cup 1/2 way full. Bake 30 minutes, or until a toothpick inserted in center comes out clean. Cool 10 minutes on wire rack, loosen sides, and turn out of muffin pan. Serve warm with honey or raspberry-plum butter.

This recipe is posted with permission from Wendell and Nancy Deer with Horns