Plum Muffins with Cinnamon, Cardamom and Orange Zest

Plum Muffins

Yield: 12 Muffins

½ cup granulated sugar
½ cup dark brown sugar
1/3 cup whole roasted and salted almonds
1 cup all-purpose flour
1 tablespoon orange zest (zested on a Microplane)
½ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon kosher salt
7 tablespoons unsalted butter, cut into 1-inch pieces
2 whole eggs
1 teaspoon pure vanilla extract
3 (medium-sized) ripe plums, quartered, pits discarded

Set an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper muffin cups.

Place the sugars and almond in a food processor with the blade attachment. Run for 1 minute until it begins to clump. Add the flour, zest, baking powder, spices and salt. Pulse a few times to combine. Add the butter. Pulse 5 to 7 times, until it starts to resemble wet sand. Add eggs and vanilla extract. Pulse until the texture turns into a uniform, thick batter.

Fill each muffin tin equally, with 2½ tablespoons of batter. Gently press a quarter plum into each muffin, skin side up or skin side down – both ways are equally delicious!

Transfer to the oven and bake for 25 minutes. Test readiness by poking a toothpick or knife in the middle of a muffin; if it comes out clean, it’s ready.

Remove from oven. Place tin on a cookie rack and let the muffins cool in the tin for 15 minutes before removing the muffins from the tin.

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Cream puffs and tarts and pies, oh my…

Last night I went off the baking deep end.

The original goal was to make one pie shell to make a blueberry pie to bring to an afternoon tea Super-sous and I are going to today in celebration of a friend’s engagement.

Well, my Latte loving friends, that one pie shell turned into making 5 shells, a chocolate raspberry tart, a dozen or more cream puffs and eclairs, and a lemon meringue pie.

Needless to say, I have yet to complete the original task.

No worries – with 12 pints of blueberries at my hand (yesterday Whole Foods was selling organic blueberries for $1.99 a pint!), the show continues.

It’s time for some more baking.

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