The Smitten Kitchen Cookbook
Plum Poppy Seed Muffins
Page 12
(1 review)
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Recipe Reviews
kfranzetta from San Francisco, CA
I made these early one morning when we had nothing to eat for breakfast and everything to make these muffins. I used Cup4Cup gluten-free flour in place of the all purpose flour and buckwheat flour in place of the whole wheat flour. I also used pluots in place of plums because that it what I had on hand. The poppy seeds plus the buckwheat flour made for very earthy muffins and the tart pluots plus the minimal amount of sugar meant that these weren't too sweet.
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