Pluot Muffins

My mom and sister came to visit me last week, bringing along one of my favorite mid-summer fruits: Pluots. They are really tart, ranging in a variety of gorgeous colors, each tasting quite different. I decided to use some in my beloved muffin recipe and they were so tasty. Serve warm with a drizzle of honey and you are in for a delightful breakfast treat.Pluot MuffinsMakes about 1/2 dozen muffinsIngredients:4 tablespoons raw or organic unsalted butter, melted and cooled1 large organic egg1/4 cup organic whole milk1 cup organic unbleached all-purpose flour, sifted1 teaspoon baking powder6 tablespoons organic cane sugar + 1 teaspoon for sprinkling tops1/4 teaspoon rose salt or kosher saltGenerous cup of organic pluots, sliced1 tablespoon organic honey, warmedDirections: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 1/2 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. You will know the muffins are ready when you use the toothpick trick (place a toothpick in a muffin…the muffins are ready if the toothpick comes out clean). Once you remove from oven, brush tops with honey. This recipe makes a half dozen, yet feel free to double if you'd like! Happy Baking!Photography + Recipe by Cassie Winslow