This week’s CSA from Strite’s included kohlrabi, green beans, sweet corn, a cucumber, nectarines, and yellow plums. The nectarines aren’t quite ripe enough yet, so I am letting them sit before I eat them. I gave the cucumber to my co-worker because my grandparent’s garden is exploding with them right now and I kept the kohlrabi to myself. I have been craving soup for a few weeks now and my plan is to make a creamy chowder out of this Pokémon looking vegetable. If anyone local is playing Pokémon Go, Strite’s is a Pokestop, so go restock your Pokeballs and pick up some fresh fruit and vegetables while you are there!
Since I received yellow plums this week and the Methley plums last week, I decided to make something for breakfast with them. These oatmeal plum muffins make a sweet and easy breakfast and they are great served warm. They also received great reviews from all of my taste testers. If you use muffin liners and are having trouble with them sticking to the muffin, grease them or brush them with melted butter first and they should not stick.
Oatmeal Plum Muffins
- 2 cups oatmeal
- 2 tsp cinnamon
- 1 banana
- 2 eggs
- 1 5.3 oz container of vanilla Greek yogurt
- 2 tsp baking powder
- 2-3 Tbsp honey
- 4-6 plums, chopped (should be ~1 cup)
- Preheat oven to 325 and line a baking pan with aluminum foil. Spread the oatmeal on the pan and sprinkle with the cinnamon. Bake for 5 minutes. Set aside to cool. Turn the oven up to 350.
- Combine the banana, eggs, yogurt, baking powder and honey in a bowl and mix on low with an electric mixer.
- Add the cooled oatmeal to a blender and pulse until it is smooth. Stir the oatmeal into the liquid ingredients.
- Stir in the chopped plums. Spoon the mixture into a muffin tin. Bake for 25 minutes. Enjoy!