A little Damson will do ya! (Plums that is)

If you haven't had any plums yet, you might not know what you are missing! One of my favourite stone fruit plums can be enjoyed on their own, cooked down to make luscious jams, added to cakes or stewed with meat. I picked up red plums, black plums, purple plums and little jewels of plums simply labeled blue plums which I found out more and more people were calling or referring to them as Damson plums-the variety.
These little jewels are not too sweet and remind me of Italian prune plums so I had to muster up my nerve and bake something with them. I hadn't made plum muffins in ages and with a meeting scheduled for the morning the perfect opportunity to try things out!
I'm happy to say that all went well and these muffins are to be had again and again! Hope you enjoy.

Plum Almond Muffins

This batter seems heavy and thick but once baked they are light and airy. A little dollop of sweetened whipped or sour cream would be a lovely accompaniment!

Makes 12 muffins.

1 1/2 cups (375 mL) all purpose flour
1/4 cup (60 mL) ground almonds
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) ground cinnamon
Pinch salt
1/2 cup (125 mL) butter, melted
1/2 cup (125 mL) packed light brown sugar
1 egg
3/4 cup (175 mL) 0% plain Greek yogurt
1/2 tsp (2 mL) each vanilla and almond extract
1 1/2 cups (375 mL) chopped pitted ripe blue plums

In a large bowl, whisk together flour, almonds, baking powder, baking soda, cinnamon and salt; seta side.

In another bowl, whisk together butter, sugar and egg. Whisk in yogurt, vanilla and almond extract. Scrape into flour mixture and stir to combine but before fulling combined add plums and continue stirring until everything is moistened.

Scoop among 12 paper lined or greased muffins tins. Sprinkle with slivered almonds if desired.

Bake in 375 F (190 C) oven for about 20 minutes or until light golden and tester inserted in centre comes out clean. Enjoy warm!


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