Sunday Afternoon. Magazines, coffee and lots of muffins.
My plans for Friday night changed on Friday morning and so I ended up with two options: go home and eat pasta or go to Harrods and then to Whole Foods and then home to eat pasta. I chose the latter. I had one of those nights where I was in a rush. Mainly so that I could go home and eat pasta. A dash to the Laura Mercier counter (I love their mineral powder and tinted moisturer) and then a jump on a very packed bus to Kensington and then a more leisurely stroll around Whole Foods. Whole Foods is not a shop to race around. Time needs to be taken and produce chosen carefully. Whole Foods is one of my go-to places when I need to calm down.
I wanted to find some good looking and tasty fruit and I know that it is not the right time of year for the greatest of produce but I had been so disappointed by what the local supermarkets had to offer. Plums and pears were the best I found in Whole Foods. Although the pears did need a couple of days in a brown bag to continue to ripen.
Its strange for me to pick things up and then decide what to bake based on what I have purchased. Usually I go to the supermarket armed with a list. But it worked out best to do it this way round and I will do this more in the future.
I chose to make Plum Coffee-Cake Muffins from Martha Stewart’s ‘Baking Handbook’. For anyone who hasn’t made coffee-cake muffins before let me tell you that there is no coffee in them. Not one granual. Which the first time I made coffee-cake I found very, very strange.
These were so easy to make and taste so, so good. The batter isn’t too sweet and the plums really stand out. I omitted the nutmeg but this was by accident but I don’t think it mattered one bit.
I’m going to eat another one with a cup of tea and then one for breakfast tomorrow. And then I may need to make another batch as these are wonderful.
Martha Stewart’s Plum Coffee-Cake Muffins
- 125g OR 1 stick butter, melted
- 3/4 cup sugar
- 1/2 tsp cinnamon
- 2 cups all purpose/plain flour
- 1 tbs baking powder
- 1/2 tsp salt
- 2 large eggs
- 1tsp vanilla extract
- 3/4 cup milk
- 3 ripe plums, pitted and cut into small chunks
- Preheat oven to 375F or 190C.
- Melt butter and leave to cool. (I didn’t leave mine to cool that long but it didn’t seem to matter.
- Combine flour, cinnamon, baking powder and salt in a bowl.
- In a measuring jug or bowl combine milk, melted butter and eggs.
- Gently fold the milk mixture into the flour mixture until just combined.
- Place mixture into muffin cases until half full. About 1 1/2 dessert spoonfuls.
- Scatter plum pieces on top and gently push down. I put about six pieces in each case.
- Divide the rest of the cake mixture evenly over the top of the plums. You don’t need to bother about it covering all of the plums.
- In a bowl combine 2tbs and 1/4 tsp of cinnamon together and sprinkle over the muffins.
- Cook for 16-18 minutes or until a cake tester comes out clean.
- Leave to cool. They are great whilst still warm and when cold.
By the time this is posted, the cake stand will be empty!