1 cup Dark Raisins
1 cup Boiling Water
1 16 oz can Purple Plums (drained & pitted)
1 cup Toasted Hazelnuts (chopped fine)
1/2 cup Melted Butter
4 cups All-Purpose Flour, sifted
3 tsp Baking Soda
1 1/2 tsp Salt
1 1/2 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.