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Corn muffins with cinnamon plums
30 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 288
  • Fat about 13g
  • Carbohydrates about 36g
  • Protein about 6g
This is needed
This is needed for 12 pieces
Muffin mixture
  • 60 g cane sugar
  • 0.5 organic lemon, grated zest and the juice
  • 3 egg
  • 150 g plain greek yoghurt
  • 120 g butter, melted, left to cool
  • 150 g white flour
  • 50 g liquid blossom honey
  • 150 g fine polenta
  • 1 pinch salt
  • 1 tsp baking powder
  • 2 tbsp almond, coarsely chopped
Stewed plums
  • 1 dl water
  • 150 g plain greek yoghurt
  • 0.5 tsp cinnamon
  • 2 tbsp sugar
  • 800 g plums, pitted, cut into segments
  • 0.5 tsp vanilla paste
  • For a muffin tin with 12 holes, each approx. 7 cm in diameter, filled with muffin cases or greased
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And that's how it's done
And that's how it's done
Muffin mixture
Using the whisk on a mixer, beat the sugar, eggs and lemon zest in a bowl for approx. 3 mins. until the mixture is light and frothy. Stir in the lemon juice, yoghurt, butter and honey. Mix the flour, polenta, baking powder and salt, stir into the mixture and transfer to the prepared tin. Sprinkle the almonds on top.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly.
Stewed plums
Bring the water and sugar to the boil in a pan, simmer until the sugar has dissolved. Add the plums, vanilla paste and cinnamon, simmer for approx. 3 mins. Serve the stewed plums and yoghurt with the warm muffins.