Contributed by Cassie Winslow of Deco Tartelette
Summertime treats are usually dominated by berries, but over at the blog Deco Tartelette, Cassie Winslow is giving another fruit the chance to shine in mid-summer’s spotlight: the pluot. These happy little hybrids (like the name suggests, they’re a cross between plums and apricots) have an amazing blush color and a great tart flavor that easily compliments a little added sweetness. In this case, that sweetness comes from a touch of honey brushed on after baking–the perfect finishing touch to the perfect summertime breakfast muffins!
- 4 tablespoons raw or organic unsalted butter, melted and cooled
- 1 large organic egg
- ¼ cup organic whole milk
- 1 cup organic unbleached all-purpose flour, sifted
- 1 teaspoon baking powder
- 6 tablespoons organic cane sugar + 1 teaspoon for sprinkling tops
- ¼ teaspoon rose salt or kosher salt
- Generous cup of organic pluots, sliced
- 1 tablespoon organic honey, warmed
- Preheat oven to 375 degrees Fahrenheit. Line a muffin pan with six paper liners.
- Place butter, egg, and milk in a medium sized bowl. Mix until blended.
- Place sifted flour, baking powder, sugar, and salt in a large bowl. Mix until blended.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in about ½ cup of the pluots.
- Distribute batter evenly between six paper liners.
- Top with the remaining sliced pluots. Sprinkle with sugar.
- Bake for about 20-25 minutes or until golden brown. Use a toothpick to know when done.
- Remove from oven and brush tops with honey.