Saturday, July 13, 2013
Tea Room Recipe #28 - The Wild Plum Tea Room (Gatlinburg, Tenn.)
Wild Plum Muffins
1 cup self-rising flour
1 cup sugar
1 teaspoon allspice
1/2 cup chopped pecans (the book calls for walnuts, but I had pecans on hand)
1/2 cup drained and pitted plums processed in food processor (3 plums was nearly a perfect amount) PLUS 1-1/2 tablespoons applesauce*
1-1/2 large eggs (good luck with that)
1/2 cup vegetable oil
*Note: The book says you may substitute a small jar of plum baby food for the plum and applesauce mixture.
Preheat oven to 350 degrees. Combine flour, sugar, allspice and nuts. Add plums and applesauce (or the substitute), eggs and vegetable oil. Stir just until combined. Prepare a muffin pan with cooking spray and fill tins about 2/3 full. Bake for 20-25 minutes, until tops are firm and edges are just beginning to brown. Yields 1 dozen regular size muffins.