Spiced Plum Muffins

These were conceived after combining a few recipes that I love in the King Arthur Flour Baker’s Companion cookbook.  It’s one of my favorite baking go-to references and kudos to my Auntie Mel who introduced me to the complete wonders of King Arthur awhile back. 

  

So, cinnamon, nutmeg, allspice, juicy plums and crumb topping? Yeah. Make these.  You can use any fruit you like, really.  But, I was gifted some beautiful homegrown Washington plums from my friend, Nicole N.G., and these were a hit!

Fresh from Queen Anne, Seattle. Thanks, Nicole!



Muffins

4 ½ cups all-purpose flour

1 tsp salt

4 ½ tsp baking powder (check your exp. dates!)

2 cups dark brown sugar (light brown works, too)

½ tsp ground allspice

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

2 large eggs, lightly beaten and at room temperature

¾ cup vegetable oil (make sure to use liquid measuring cups, not dry ones)

1 ¼ cups whole milk

3 cups ripe plums, diced (can use nectarines, peaches, or any other fruit)

Preheat oven to 400°

1. Combine all dry ingredients into a large bowl and whisk until everything is evenly mixed.
2. In a separate bowl, combine the eggs, oil and milk together.  Whisk until thoroughly mixed.
3. Add wet ingredients to dry and gently stir.  Add the fruit and gently mix until thoroughly combined.  Do not over mix!
4. Line 16 muffin cups/cupcake tins with paper liners or grease the tins.  Add enough batter to fill the tins.
5. Crumble streusel on top and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.  Be careful not to over bake.  Better to check early!
6. Cool for 5-10 minutes.

Streusel

½ cup all purpose flour

6 TBS dark or light brown sugar, tightly packed

½ tsp cinnamon

½ cup chopped walnuts (optional, but delicious)

3 TBS butter, melted and cooled

1. Combine all ingredients and mash with a fork to form crumbles.  Be sure all ingredients are coated with the butter.  Set aside.    

TIP: Make a double batch of this crumb topping, especially if you like alot of streusel.  Store any leftover topping in the freezer for your next baking adventure.

Happy muffin making...and eating.  Enjoy!

MJM

Smoky Navy Bean Soup

Delicious Fall.  Beans, ham hocks, chicken stock and crispy bacon.  Yep.  It's pretty tasty.  Get yourself some piggy knuckles and have at it.  I don't know why they call them 'navy beans' when they're white.  Anyway, puree this soup or leave it a bit brothy.  Either way, be sure to save the meat from the ham hocks and add back to the soup.  You can sub canned (rinsed well) beans for the dried variety.  This is a recipe when fresh stock matters since there are so few ingredients!  Yes, that is a light reflected in the picture.  I couldn't make it go away.  Ignore it and get cooking.

Makes a huge batch.

16 cups or so of fresh chicken stock 
20 ounces dried navy beans (great northern, small white beans)
6 ribs celery, chopped
1 medium yellow onion, chopped
3 smoked ham hocks
2-3 Tbs safflower or olive oil
5-6 strips bacon (optional)
Salt to taste

Prep beans:
If using dried, add beans and water (enough to cover by three inches or so).  Bring to a boil for 20 minutes.  Remove from heat and cover, 1 hour.
Drain beans and rinse well.  Reserve for soup.

Prep the soup:

1.  Heat safflower of canola oil in large soup pot over a medium flame.
2.  Add onions and celery and cook until onions are translucent.  Add ham hocks and stock.  Bring to a boil then lower to a simmer for about 1 hour.
3.  Add beans to pot and continue simmering until beans are tender, about an hour more.  If you are using canned beans, do not simmer for longer then 20-30 minutes, otherwise the beans will fall apart.
4.  Remove ham hocks and shred meat from the bone.  Discard fat and bones.  Add shredded meat back to the pot.
5.  Fry a few pieces of bacon and chop.  Ladle soup into a bowl or mug  (as you normally would when eating soup) top with the bacon.

Bingo. Navy bean soup.

Enjoy and Happy Fall!

MJM