I’ve been pondering comfort food this past week. In times of despair, stress, sadness, or post-hurricane cleanup, there are typically things we turn to for a bit of comfort and support. So I sat down and thought a bit about what brings me solace in difficult times. The answer was simple, and a tad obvious if you know me…
…baked goods 🙂
It goes beyond the taste and enjoyment of them. It delves deep into both my personal and family history. From the bakery run by my ancestors to my recent small scale bakery operation to the goodies enclosed in tupperware accompanying my grandmother’s every visit. Homemade baked goods mean joy and love. They bring a smile to my face and elicit that sort of half-closed eye feeling of delicious bliss.
This past week I relied on the humble muffin for a bit of comfort. I decided to riff on these cashew butter blueberry muffins from the archives using some sunbutter and yellow plums. Each muffin is like a little beacon of happiness bursting with toasty sunflower seed butter and pockets of jammy plums. Orange zest perfumes them with a little brightness and vanilla makes them nostalgic. Simple yet so effective.
Sunbutter Plum Muffins with Orange Zest
140g all purpose gluten free flour mix (I like this one), plus an extra spoonful to toss with the fruit
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
zest of 1 small orange
2 small plums, sliced (about 3/4 of a cup)
80g plant milk
80g unsweetened applesauce
120g sunflower seed butter
65g maple syrup
2 tsp vanilla
Preheat your oven to 375 degrees. Line 6 cups of a cupcake/muffin pan with paper liners or grease them with a bit of oil. Set your prepared pan aside.
Whisk together the flour, baking powder, baking soda, and salt until combined, then add the orange zest. Mix it in until it looks evenly distributed in the dry ingredients.
In a separate small bowl, toss together the sliced plums in a spoonful or two of your flour until coated. This will keep them from sinking to the bottom of the muffins.
Add the plant milk, applesauce, sunflower seed butter, maple syrup, and vanilla to your dry ingredients and mix until you have a smooth, uniform muffin batter. If it seems a bit stiff, add in a splash or two more of your plant milk. Add your fruit to the batter then fold it in until it looks evenly distributed. Divide the batter evenly between the muffin cups. They will look really full, but this batter doesn’t rise a lot so don’t worry!
Bake the muffins at 375 for 15-18 minutes or until the tops begin to turn golden and they spring back when gently touched. Makes 6 hearty muffins.