Ingredients
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
Stewed plums
Utensils
For a muffin tin with 12 holes, each approx. 7 cm in diameter, filled with muffin cases or greased
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.
| 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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