Thursday, July 30, 2009

Plum-Coffee Cake Muffins


The plum is such an overlooked fruit, don't you think? We esteem the peach and the berry to have such elite status during peak summer months that the poor plum hardly gets a shot! Well, I happen to have some other plum recipes up my sleeve which I'm crossing my fingers aren't total kitchen wrecks.... But for starters, this is a safe, fools- proof recipe and all I can chime in is be sure your plums are ripe (the skin should yield a bit when it's pressed) and don't forget the 1/2 tsp of salt.

3/4 cup + 2 tbsp sugar
3/4 tsp ground cinnamon
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/8 tsp freshly ground nutmeg
2 eggs, at room temp
1 tsp vanilla
3/4 cup milk
1/2 cup melted butter
3 ripe plums, pitted and cut into small chunks

Preheat the oven to 375 degrees.Line 10 of a standard 12-cup muffin tin with muffin liners. Set aside. In a large bowl, combine 3/4 cup sugar, 1/4 tsp cinnamon, flour, baking powder, salt, and nutmeg. Set aside.

In another large bowl, whisk together eggs, vanilla, milk, and melted butter. (Make sure the melted butter is cool before you add it.)

Fold the egg mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the 10 lined muffin cups.

Divide the remaining half of the batter over the layer of plums.

Combine the remaining 2 tbsp sugar and 1/4 tsp of cinnamon in a small bowl. Sprinkle over the muffins.

Bake the muffins for about 15-20 minutes. Let them hang out in the pans for a few minutes, then transfer them to a wire rack to cool completely.

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