- 300g(ish) damsons or plums
- 275g self raising flour
- 200g caster sugar
- 2 eggs
- 100ml light olive oil
- 250ml natural goats milk yoghurt (cows milk yoghurt would also work, as would soya
- 50g toasted coconut flakes (not dessicated coconut - bigger pieces)
A month or so back we got some slightly unidentified fruit in our veg box from East Coast Organics. They looked a bit like damsons, but were too early in the year, I think. But they were very small for plums, and the wrong colour for mirabelles. So I am calling them damplums. And it turns out that damplums make excellent muffins! Here they are, begging to be baked...
Damplum and coconut muffins (this could equally read damson & coconut muffins, or plum and coconut muffins - I'm sure they will be just as tasty with 100% identifiably fruit!)
Makes about 6 large muffins and 12 small cupcakes, or I guess 12 large muffins
Preheat the oven to about 180C and line your muffin and bun tins with cases.
Stone and quarter the damsons - if you're using plums, chop them into smaller chunks.
Sieve the flour into a bowl and stir in the sugar.
Measure the oil and goats milk into the same jug, then add the eggs and beat lightly.
Stir this mixture into the flour, add the damsons, and mix briefly, until just combined.
Divide the mixture between then tins and bung in the over for about 15-20 minutes, until golden on top.
Allow to cool on a cooling rack.
These tasted amazing! The damsony/plummy tartness, the chewy coconut, and the sweet cake went so well together - contrasting but not clashing. They kept very well for a couple of days too, and were all eaten by then! Because they're quite moist, I think they may even keep for up to a week in an airtight box.
They looked so pretty too - the damplums, which were a deep purple colour before cooking, turned an amazing bright pink in the oven.