Coconut Plum Muffins…and other plum musings.

After traveling for over 2 weeks, we came home to our plum tree bursting with fruit. Before unpacking any suitcases, I went outside to harvest these beauties. 

I had a lot of feelings running through me. We had just returned to California after over two weeks on the east coast, visiting family we hadn’t seen in 18 months. It was the first time in a while, that I was not excited to return home. Don’t get me wrong, California is a beautiful place to return home to, but it’s also 3,000 miles away from family. 

As I plucked the fruit, I thought, I am this plum. When I moved to CA at 23, I was plucked from my tree and became a different form. I still have my plum components, but I’m also not *only* a plum. I’ve had stuff *added* to me; I’ve become a wife, a mother, dare I say, a liberal? 🙈

But returning back to the east coast, I felt like I was returning to my tree. The place where I was nurtured, where I grew.

Being there and feeling all those feelings was so comfortable. It was so welcoming. And when it came time to return home, I didn’t want to leave my tree again.

//

I don’t know what the future will hold. 

I don’t know why I felt compelled to compare myself to a plum. All I know is I’m a writer and apparently this is what we do. We write because it’s how we work out our thoughts and feelings and ideas. 

 If you made it this far, thank you. 

And if you just want the muffin recipe, that’s ok too. 😅

* Before *
* During *
* After *

COCONUT PLUM MUFFINS

Preheat the oven to 350ºF.

Ingredients:

  • 2 cups good quality flour (like King Arthur)
  • 2 tsp. baking powder
  • 1/2 tsp baking soda
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 1 cup Greek yogurt (I used FAGE 2% milk fat – I think)
  • 1 Tbsp milk
  • 1 tsp. coconut extract ** don’t leave this out, it makes the muffins in my opinion
  • 8 small plums, or 6 medium plums
  • Sugar for dusting

Instructions

Separate the dry and wet ingredients. Don’t forget to add sugar to the dry ingredients!

Wash the plums and chop into pieces (discarding the pits).

Slowly stir the yogurt mixture into the dry ingredients in the large bowl, until just combined. DO NOT OVER STIR as it will make the muffins too dense.

Gently stir in the plums, with just a few turns; then fill the muffin cups.

Sprinkle with a little raw sugar if desired, for a crunchy top.

Bake for about 18 to 20 minutes or until golden brown.

This recipe was adapted from Perfect Plum Muffins by Christina’s Cucina.

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