Saturday, December 20, 2014

Plum-Ginger Muffins

I probably should have posted this recipe months ago, in late summer, when backyard trees all over the city are heavy with Italian prune plums. I have plenty of excuses for my long silence in this space--I'm fully immersed in yet another manuscript rewrite; various ailments have been making their way around the house; work and school have been hectic; plus, you know, the holidays--but, alas, none of that is especially interesting.

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.

Plum-Ginger Muffins
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

  1. Preheat oven to 375 degrees F. 
  2. Whisk the wet ingredients together. 
  3. Mix the dry ingredients in a separate bowl.  
  4. Add the wet ingredients and stir in the chopped fruit. 
  5. Fill muffin tins 3/4 full, adding about 1/2 tsp of the topping mixture to the center of each muffin. 
  6. Bake about 22 minutes, until a knife inserted in the center of the muffin comes out clean.