fig and plum muffins.

 

i used to call autumn my favorite season. i've always loved the hints of red and gold on the trees, unpacking my sweaters and boots, pumpkins of all shapes and sizes, the knowledge that thanksgiving and christmas are right around the corner. while i'm still a big fan of the season, i have to admit that california - with its incredible produce selection the last few months - has made me a summer convert. 

in particular, the abundance of plums, peaches, nectarines, pluots, apriums, and my newest addiction - figs - have opened my eyes and belly to the pleasures of summer fruit in all its hybrid forms. every sunday trip to the farmer's market has left me stuffed and satisfied from too many samples and lugging a big tote bag of fruit home. guess who's not complaining.

these muffins are a final ode to summer. (can we also talk about the fact that i'm finally posting another muffin recipe?!). i like them with as many figs and plums as you can pack in, but feel free to substitute in any other summer fruit (and whatever nuts) you deem fit.

fig and plum muffins

3 plums, pitted and diced


5 fresh black mission figs, quartered

1 1/2 cups all purpose flour


1 cup brown sugar


1 tsp baking soda


1/2 tsp salt


1 cup water


1/3 cup canola oil


1 tbsp pure vanilla extract


1 tbsp apple cider vinegar

preheat the oven to 350°. grab some silicone muffin cups or grease a muffin tin.

combine dry ingredients together in a large bowl. in a small bowl, mix together water, oil, vanilla, and vinegar. add wet to dry, and stir to combine. add in the figs and plums and give a couple more stirs to make sure they are distributed in the batter.

scoop into muffin cups. bake on the center rack for 40 minutes, or until a tester comes out squeaky clean. cool em off, if you can bear it, for 15 minutes. enjoy with an iced chai.