- 1.5 cups pitted simmered plums
- 1 cup whole wheat flour
- 3/4 cup unbleached all-purpose white flour
- 2 eggs
- 1/2 cup honey
- 1/4 cup olive oil
- 1 heaping tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Time - 48 minutes
- Preparation - 30 minutes
- Baking - 18 minutes
Preparation
- In the case of the plums used for this recipe, because the fruit weren't fully ripe, they had to be stewed for a few minutes to soften the fruit
- While the pit can be easily removed from the fruit once it has been stewed, I chose to cut out the pit prior to stewing
- Place the fruit in a small pot with two tablespoons of water and bring to a boil on medium heat
- Boil the fruit for 3-5 minutes until broken down
- Preheat the oven to 350 degrees
- In a medium size bowl, combine the honey and eggs and whisk until frothy
- In a large bowl, combine the flour, cinnamon, baking soda, and salt and stir together
- Add the honey and egg to the dry ingredients and mix together
- Add the olive oil and vanilla and mix again
- Add the stewed plums and fold into the batter
- Grease a non-stick muffin tin and evenly spoon the batter into the tin
- Place the muffins in the oven on the center rack and bake for 18 minutes at 350 degrees. To help the muffins remain moist, place a small bowl of water on the bottom rack
- After 18 minutes, insert a toothpick in the center of one of the muffins. The toothpick should come out clean. If any batter sticks to the toothpick, bake for an additional 2 minutes and check again. Baking time will depend on the size of the muffins, the larger they are the longer they will take to bake. If baking this recipe as a bread, plan to bake for 35 minutes
- Once baked, remove the muffins from the oven and let cool in the tin for 5 minutes
- Gently remove the muffins from the tin, taking care to not split the muffin and place on a cooling rack
- The muffins will taste best once fully cooled and may even taste better on the second day as the cinnamon continues to develop
- You can store the muffins in a tupperware to be eaten over several days or freeze them in a zip lock and eat them over the next two to three months