Corn muffins with cinnamon plums

Name: Corn muffins with cinnamon plums
Prep time: 30 min
Total time: 55 min
Yield: 12
Ingredients: 60 g cane sugar; 150 g white flour; 1 tsp baking powder; 2 tbsp sugar; ½ tsp vanilla paste; 50 g liquid blossom honey; 3 eggs; 300 g plain greek yoghurt; 120 g butter; ½ organic lemons; 2 tbsp almonds; 800 g plums; 150 g fine polenta; 1 pinch salt; ½ tsp cinnamon

bake Baking sweet Spring

Total: 55 min. | Active: 30 min.

vegetarian

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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.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 12 pieces

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

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.

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