Plum Puffs

This recipe, from Bluebird Hill Farms, was named for Marilla's famous plum puffs in the Anne of Green Gables books by L.M. Montgomery. They are a plummy muffin, dipped into butter and then cinnamon sugar; I've seen other muffin recipes called "puffs", too, and they seem to me a more likely produce from an old-timey farm kitchen than something more akin to cream puffs--which is how some fans envision plum puffs. Since there is no "official" recipe, we can only guess--but this recipe fits my vision to a "T"! Instructions for preparing plum pulp are included at the end of the recipe; it may be frozen or used for jam, as well. While the recipe doesn't specify, I'd think a cooking or dual-purpose English plum, such as Victoria, would be ideal. Times are estimated, and do not include preparation of plum pulp or cooling time.

• Ready In: 35 mins
• Serves: 12
• Yields: 12 puffs

Ingredients

• For plum pulp (see end of recipe)

• 2  lbs plums, washed

• For puffs

• 2  cups all-purpose flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup sugar
• 1⁄2 teaspoon cinnamon
• 1⁄2 cup  cream or 1⁄2 cup milk
• 1  egg, slightly beaten
• 1⁄4 cup unsalted butter, melted
• 2  tablespoons unsalted butter, melted
• 1⁄2 cup sugar
• 1⁄2-1  teaspoon cinnamon (or to taste)

Directions

1. Preheat oven to 375°F Grease a 12-cup muffin pan.
2. Mix together flour, baking powder, salt, 1/2 cup sugar, and 1/2 tsp cinnamon. Add 1 cup plum pulp (see instructions at end of recipe), cream, egg, and 1/4 cup melted butter and stir until combined (should still be lumpy, not smooth).
3. Spoon batter into muffin cups to about 2/3 full. Bake about 20 minutes or until centers are set. Remove puffs from pan immediately.
4. While puffs are baking, combine cinnamon and sugar. As soon as the puffs are removed from the pan, dip tops into melted butter, then into cinnamon-sugar mixture.
5. To make plum pulp: Wash plums and place in a large pot. Add a little water (about 1/4 to 1/2 cup) to pot--just enough to make some steam. Cover and heat over very low heat until the fruit is soft. Pour the juice and some fruit into a colander set over a large bowl (to catch juices and pulp). Mash the fruit around with a potato masher (not too hard--you don't want to break the pits!) until most of the pulp and skins have been pressed through the colander. Discard the pits, add some more fruit to the colander, and repeat until all the fruit has been pressed through. 2 lbs of plums should yield about 3 cups pulp, which may be used for this recipe, frozen in containers or freezer bags, or made into jam. Look for European plums, not Asian plums as they are not as good for cooking.