Plum explosion happened in the hood triggering a public meeting (ahem, me and my two neighbors) about what to do with all these purple beauties. Some signed up to get their jam on, other harvested more to form large piles, I infused vodka by night and made muffins by day.
Poppy seeds are the best, and they worked fabulously (say it out loud in your best Lynne Rossetto Kasper voice!) with the plums. I added almond flour to give a little of that almond-poppy seed memory. So good.
Gluten free has been the theme of my summer (I think my allergies are getting better?) and Bob's Red Mill GF All Purpose flour has been my trusted homeboy throughout this wheat-free journey. You could probably just add regular AP flour and these muffins would still turn out a-ok.
BUT, I still have tons more plums. What to do with them?
8 plums, pitted and chopped up
1/3 cup unrefined sugar
1/4 cup coconut flour
3 tablespoons coconut oil
1 teaspoon vanilla
1/2 cup Greek yogurt
2 teaspoons baking powder
1 1/4 cups GF all purpose flour (I used Bob's Red Mill)
1/2 teaspoons sea salt
Preheat oven to 350 degrees F. Mix liquids and sugar together until well blended. Mix flours, baking powder, and salt together. Combine liquids with dry until just combined, then add diced plums. Pour into muffins cups and bake for about 18 minutes.