Claus Meyer, chef and cookbook author of The Nordic Kitchen, is known worldwide for co-founding Copenhagen restaurant Noma with Chef René Redzepi. (Last year, to everyone’s surprise, Redzepi announced his plans to close Noma and reopen with an urban farm.) With Meyer’s recipe for plum muffins, you can seamlessly introduce Nordic cuisine to your kitchen by highlighting food and flavors in season.
Plum season begins in May and ends in early October. Plan a trip to the farmers’ market and fill a basket with deep dark purple stone fruit at its prime. Make the most of the season’s bounty with this plum muffin recipe sure to brighten your mornings all summer long.
Meyer’s simple healthy breakfast muffins only call for six ingredients. The true selling point? Besides plums and jaggery, we bet you have everything on hand for this muffin recipe. Now, you’re probably wondering “what is jaggery?” It’s an unrefined natural sweetener with a similar taste to molasses, made from sugar cane, and popular throughout South and Southeast Asia. If you can't find jaggery at your local grocery store, look for it at Indian and Asian markets.
- Yields: 12 to 15 muffins
- Cook Time: 15 minutes
- Hands-On Time: 10 minutes
- Total Time: 25 minutes
Grease 2 muffin pans with butter.
Beat the butter and sugar together thoroughly until pale and fluffy, then add the eggs one at a time (don’t add the second egg until the first one has been absorbed completely, to prevent the batter from splitting). Finally, add the flour and the walnuts and mix until well combined.
Cut the plums in half, discard the pits, slice the flesh into large cubes, and mix them into the batter.
Pour the batter evenly into the greased muffin holes and bake in a preheated oven at 400ºF for about 15 minutes or until the muffins are completely golden and crispy on top. Serve warm.
Recipe excerpted from The Nordic Kitchen. Copyright © 2016 by Claus Meyer. All rights reserved.