Since the weather still insists on being hot (blergh!), I decided to eke out one more summer recipe. Stone fruit is still plentiful at the store, but since it is at peak ripeness, it is very fragile. About a week ago, we became the proud owners of a dozen plums. Unfortunately, we weren’t eating them fast enough and they were starting to get wrinkly. I had to find a way to beat the ticking time bomb of the plums passing ripe and moving on to spoiled. I felt like Jack Bauer. We were running out of time! Damn it!
Fortunately, a little searching helped me save the plums (and the world?) from almost certain destruction, or at least a trip to the hungry trash can. I settled on this recipe. It was advertised as a coffeecake recipe, but when I tasted one, I realized that they were more like cobbler than coffeecake.
Plum Cobbler Muffins
Adapted from Kristine’s Kitchen
These are best when hot, and would be good with some peach ice cream.
1 stick (1/2 cup) unsalted butter, melted
2 Tbsp sugar
1/4 tsp ground cinnamon
2 cups whole wheat pastry flour
1 Tbsp baking powder
1/2 tsp salt
Pinch of ground nutmeg
3/4 cup sugar
1/2 tsp ground cinnamon
2 large eggs, room temperature
1 tsp vanilla extract
3/4 cup milk
4 plums, cut into small pieces (about a pound)
1. Preheat oven to 375. Line a muffin tin with paper liners, or spray generously with nonstick cooking spray.
2.Combine 2 T sugar and 1/4 t cinnamon in a small bowl; set aside.
3. In a large bowl, whisk together the 2 c flour, 1 T baking powder, 1/2 t salt, pinch nutmeg, and remaining 3/4 cup sugar and 1/2 teaspoon cinnamon.
4. In another large bowl, whisk together the 2 eggs, 1 t vanilla, and 3/4 c milk. Whisk in the melted butter. Use a rubber spatula to fold the egg mixture into the flour mixture until just combined.
5.Fill each of the muffin cups halfway with batter, saving the rest.
6. Distribute the plum pieces evenly on top of the batter. Spoon the rest of the batter on top of the plums. Sprinkle the muffin tops with the cinnamon-sugar mixture.
6. Bake for 8 minutes and then rotate the muffin pan. Bake another 10 minutes.
8. Let the muffins cool in the muffin tin for about 5 minutes. Then remove from the tin and let them cool directly on the rack.
Nutritionals (16 muffins) Cals: 172, Fat: 7, Carb: 25, Fiber: 2, Protein: 3