I have a long standing relationship with Plums.
We go way back.
Back to some fond memories of us spending time together at the beach, backyard picnics, school lunch boxes, and summer pool parties. Plums have been a true companion, compadre, confidant, and most beloved fruit! They've never failed me. Nope! With their plump fleshy insides one bite has the juices running down my chin.
Ahhh memories of plums!
I look forward to seeing my old friends again each year when summer hits. Black ones, red one, spotted ones...doesn't matter to me. I'm a lover of all plums!
While I like to eat them raw, straight from the tree. That tree is long gone. So I frequent the local farmer's markets and buy dozen of plums each time. I know to have eaten 1 or 2 on the way home and MGG has to hide some for himself to get any....ahhemm. But today I craved a warm, baked plum. My second favorite baked summer fruit to blueberries. Oh! Hot juicy plums have such a warm delicious flavor ...it is hard to beat. So what to make? Muffins of course!
Muffins are my weekend guilty pleasure. I've made tons and tons of them. If you've followed me then you know I love muffins! But plum muffins? WOW! Jackpot on this idea for sure. To switch it up a bit I made a small batch of muffins, filled with cinnamon and juicy plums, topped with cinnamon and sugar. Yum!!!
A small batch will make 6 good sized muffins. Sometimes you just don't need or want 12 muffins, so a small batch is in order! I'm also giving you two versions. One is low carb using a sugar blend, and the other is the original version. Either way you make them these muffins will bring back great memories of a close friend, "the plum". I know they did for me.
Here are some of my favorites muffins:
Peaches and Cream Muffins
Banana Chocolate Chip Muffins (Healthier Version)
Simple Blueberry Muffins
Raspberry Sour Cream Muffins
Basic Muffin Recipe (Lower Carb Version)
Plum Muffins (Small Batch)
1 c flour
1/4 c + 2 T sugar (low carb version use 3 T Splenda Sugar Blend)
1/2 tsp ground cinnamon
1/2 T baking powder
1/4 t kosher salt
1 egg, beaten
1 t vanilla
1/4 c + 2 T 2% milk
1/4 c canola oil
2 medium size ripe plums, pitted and cut into small chunks
2 T sugar or (Splenda Sugar Substitute)
1/4 t cinnamon
Preheat oven to 375 degrees.
Spray a 6 cup muffin tin with non-stick cooking spray.
In a large mixing bowl add flour, sugar (or Splenda) cinnamon, baking powder, and salt. Whisk together to blend. Add egg, vanilla, milk, and oil to flour mixture and stir until just combined. Fold in chopped plums.
Mix 2 T sugar (or Splenda) with 1/4 tsp of cinnamon. Mix to blend. Sprinkle over the muffin batter.
Scoop batter into the muffin cups, filling to the top. Sprinkle cinnamon sugar mixture over the muffin batter. Bake at 375 degrees for 18-20 minutes until muffins are golden and an inserted toothpick comes out clean. Allow to cool. Serve.