“What’s for breakfast?” my sixteen-year-old, superglued to his computer, asks.
“Oh, I think I’ll make muffins,” I reply.
“What kiiiind of muffins?” he mumbles, not looking up for a second.
“It’s a surprise,” I say (aka – If I told you, you may not eat them).
Lucky for me, his being brainwashed by the computer does serve a purpose once in awhile. I could bring a one hundred foot, fire-breathing dragon into the room, and he wouldn’t notice. Trust me. It’s been done.
So a measly peeling and pureeing of plums certainly wouldn’t grab his attention. And the pouring in of creamy coconut milk and adding a dash of cardamom and ginger wouldn’t turn his head either. I am safe. The pickiest eater in the house is totally unaware that his muffin is revolutionary and filled with fruit. Whew!
And just when I think I may have to explain the bright pink color of the batter, it turns a normal oatmeal hue as if it knows that it must camouflage itself in order to be worthy of being eaten at our table.
Then, an illusive warm and exotic aroma of plums and coconut permeates the house. I worry he may catch on, and yet still he clicks away, checking his Facebook page and laughing at the latest YouTube video which shows a man in a yellow Morphsuit dashing across the lawn at a baseball game (Morphsuits are popping up in his conversations more times than I can count these days…should I be worried?).
I chop some flaked coconut and almonds and stir them into an obscenely small portion of the batter because no one here eats coconut…well, except for the baker. Shameful, I know. Stop tsking please, it’s not my fault. I’ve tried to convert them— to no avail— but at Halloween time the Almond Joys are ALL MINE.
When they are still warm, we bite into these exotic muffins studded with chopped plum and coconut, and everyone says, “Mmmmmm,” including my son. His brows furrow, and he looks confused. “What’s in them?” he asks. I pretend to not hear him, continuing to chew and concerning myself with the goofy Golden Retriever trying to get my attention with her sad puppy-dog eyes pleading for a bite.
Next, she brings me her plate. I guess at least my dog has a sophisticated palate. There’s always that.
Plum Coconut Muffins
Adapted from my Fill-In-The-Blanks Muffin Recipe Post
1 1/2 c. all purpose flour
1/2 c. almond flour (or wheat flour)
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. ground ginger
1/2 t. ground cardamom
1/3 c. granulated sugar
3/4 c. coconut milk (you may need to add 1/4 c. more)
3/4 c. plum puree from about 3 plums (or use a fruit you have on hand…peach would be divine)
1/4 t. coconut extract (if you don’t have it, just leave it out. It will be fine)
1/4 c. Canola oil
3/4 c. peeled, chopped plums (about 3-4 small plums)
3/4 c. shredded coconut
1/2 c. chopped almonds or other nut
To make the muffins: Preheat your oven to 350 degrees Fahrenheit. Place muffin liners in muffin pan. Mix your dry ingredients together in a large bowl from flour to sugar, using a wire whisk to avoid sifting. Set aside.
Peel and chop all plums. Use three to puree in either blender or food processor. Chop the rest in small chunks.
In a large liquid measuring cup or medium sized bowl, combine milk, pureed plum, egg and canola oil. Pour the liquid ingredients into the dry ingredients and stir until just combined. Don’t over mix. If the batter seems to stiff, add another 1/4 c. of coconut milk to loosen it up.
In a small bowl toss the chopped plums with 1 T. of all purpose flour to coat. Stir in the plums, coconut and chopped nuts into the batter. Bake for about 20 minutes and check. They should turn a tad bit golden and become slightly firm when gently pressed.