Corn muffins with cinnamon plums

Corn muffins with cinnamon plums

Total: 55 min. | Active: 30 min.
vegetarian
Nutritional value / piece: 288 kcal
, Fat: 13 g
, Carbohydrate: 36 g
, Protein: 6 g

Cornbread is a classic made from polenta and is especially popular in the US. These muffins are made in a similar way and combined with the sweet cinnamon plums are a taste of late summer on a plate.

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Muffin mixture

60 g cane sugar
3 eggs
½ organic lemon, grated zest and the juice
150 g plain greek yoghurt
120 g butter, melted, left to cool
50 g liquid blossom honey
150 g white flour
150 g fine polenta
1 tsp baking powder
1 pinch salt
2 tbsp almonds, coarsely chopped

Stewed plums

1 dl water
2 tbsp sugar
800 g plums, pitted, cut into segments
½ tsp vanilla paste
½ tsp cinnamon
150 g plain greek yoghurt
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Utensils

For a muffin tin with 12 holes, each approx. 7 cm in diameter, filled with muffin cases or greased

How it's done

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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.

Good to know
Note: Instead of a muffin tin, use a springform pan (approx. 26 cm in diameter), base lined with baking paper and sides greased.

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