Ingredients |
|
| 300 g |
fresh, ripe plums |
| 150 g |
spelt flour |
| 70 g | |
| 30 g |
custard powder (vanilla) |
| 2 TL |
baking soda |
| 1 TL |
cinnamon |
| 1 Prise | |
| 125 g |
soft butter |
|
120 g |
|
| 1/2 |
vanilla pod |
| 2 |
eggs |
| 125 ml |
buttermilk, alternatively sour cream or natural yoghurt |
| 1 |
organic lemon zest |
| some Erythritol+Stevia Powder for decorating | |
How it's done:
Wash, pit and chop the plums into rough dices. If they are to sour, you can sweeten them with some pinches of Erythritol+Stevia, Xylitol or Golden Sweet – Organic Coconut Sugar is also suitable. Mix the soft butter with Erythritol+Stevia, the vanilla pod, the eggs and the buttermilk to a smooth mixture. The Organic White Almond Flour, the spelt flour, bakinf powder, custard powder, cinnamon and salt need to be mixed up into another bowl. Strain the mixture into the wet dough and stir well. Than add the plum dices and the lemon zest.
Put the dough into greased muffin tray, soufflé dish or paper forms and bake in a pre-heated oven at 180°C upper/lower heat, in the middle, 20 – 25 mins. If the muffins are ready, let them cool down for about 10 mins. than powder them with Erythritol+Stevia Powder.