Surprise! Another plum dish! Okay, so not surprising since the past I don't know how many recipes and the future recipes will be on plums but hey you got to keep it sort of interesting by changing it up right? Well, I tried, but if any of you out there have any amazing plum recipes or lemon or banana recipes for that matter please pass them along and I'll try it out, since I'm plum running out of ideas (haha get it~ okay sorry I just had to, I'll just escort myself out now haha)! So, anyways I found this recipe for plum muffins and hurray it also used another ingredient we needed to use up, yogurt! Yes, that wonderful leftover yogurt that you thought you'd use all of but now have no idea what to do with since you thought it'd be an amazing deal to get the big tub this time! Well, okay technically it was my dad's yogurt but he really hasn't used it and so I thought hey this will be a great way to use it up! Anyways, this recipe turned out really well and I ended up using more of my plums which is wonderful but yet it seems as though I have a cornucopia of plums since it's endless. Well, I suppose Thanksgiving is coming up soon, so that kind of works, Canadian Thanksgiving that is. The recipe ended up making 12 regular sized muffins and was quick and easy to make. I ended up baking them for 20min in the oven and sprinkled brown sugar on top. They recommended crystallized brown sugar but I didn't have any, so I ended up just using regular brown sugar that had crystallized naturally and sprinkled that on top, it seemed to look alright I think. Do you ever that same problem with brown sugar where no matter how much you seal the bag or add clips or double bag it or add one of those supposed brown bear things to keep the sugar moist, it always ends up rock solid? I guess it's because brown sugar is really just white sugar with molasses in it for colour but it sure is annoying, I swear sometime esI just open a new bag and as soon as I put it away it's rock solid again. Sigh, I even tried that trick where you put a piece of bread in it but to no avail plus I kept worrying that the bread was going to mould over and I'd forget about it. If you have a solution to this please let me know, I' really appreciate it! Maybe in the future I'll do a post on different methods of maintaining fresh brown sugar and the different methods to see which one works best, we'll see. As school gets busier, it gets a bit more unpredictable but perhaps in my copious spare time or in the summer. Overall, this recipe turned out really well and if you're still reading this you're the real MVP for reading my super long post today, you rock! Happy Baking :) (I think I need to come up with a catchphrase that's less generic~ any suggestions?)
Here is the link to the recipe: christinascucina.com
