You know what is interesting, though? These muffins. (Ahem. Please excuse the clumsy segue.) They may look like muffins, but they taste kind of like doughnuts. Doughnuts! I don't know why; some sort of inexplicable magic happens when the brown-sugar/coconut oil topping bakes into the sweet/tart muffin batter.
If you don't have any plums lying about (we still have 2 bags of frozen ones in our freezer, which I think will be used solely for muffin production this winter), pears make a fabulous substitute.
Makes 12-15 muffins
1 cup non-dairy milk
1 tsp apple cider vinegar
1/2 cup canola oil
1 tsp vanilla extract
1 cup white flour
1 cup whole wheat flour
1/2 cup sugar
1 TB baking powder
1/2 tsp ground ginger
1/2 tsp salt
1 cup diced plums (or pears)
For the topping, mix together:
1 TB melted unrefined coconut oil
3 TB brown sugar
3 TB almonds
Pinch of salt
- Preheat oven to 375 degrees F.
- Whisk the wet ingredients together.
- Mix the dry ingredients in a separate bowl.
- Add the wet ingredients and stir in the chopped fruit.
- Fill muffin tins 3/4 full, adding about 1/2 tsp of the topping mixture to the center of each muffin.
- Bake about 22 minutes, until a knife inserted in the center of the muffin comes out clean.