Here is a simple muffin recipe for you kids that tastes great and doesn’t require any fancy kitchen tools to make – just a large bowl and a big spoon. Tell mom and dad you’ll need plum puree for this recipe, or substitute applesauce if you prefer.When your plum tree is generous with you like mine was this year (this is actually only 2 of the 4 huge bowls of plums I harvested – over 50 pounds of these little babies!), you need to be creative in how you use the plums. They all come ripe at about the same time, then within a week of harvest are pretty much turning rotten if you haven’t eaten them. I do lots of things with them (more recipes coming in fact), but in a pinch, turning them into plum puree that you freeze for later use is a great option.I’m not a huge fan of really sweet things in the morning, so made these muffins a bit on the less sweet side. You can certainly add a bit more sugar – say 1 1/2 cups instead of 1 – if you like. They are also a bit on the dry and crumbly side, which goes well with a cup of coffee for your parents, but you can add a bit more butter if you want them more moist. Finally, I was using up my plum puree, but this recipe is very adaptable and you can use applesauce just as easily. Have fun cooking!
Combine flours, oats, brown sugar, baking soda, baking powder, salt, and cinnamon in a large bowl and stir together until evenly mixed. Add melted butter, plum puree, and eggs, and stir until combined.
Spoon batter into muffin pans (I like to line mine with paper muffin cups and spray the muffin cups with cooking spray). Bake at 375 degrees until a toothpick inserted in the center comes out clean, about 20-30 minutes.