Plum muffins with sour cream

Name: Plum muffins with sour cream
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 250 g Plums or damsons; 125 g soft butter; 125 g Sugar; 1 egg (size M); 300 ml Buttermilk; 280 g Flour; 2 1/2 TSP. Baking Powder; 1/2 TEASPOON Baking soda; 50 g chopped almonds; 300 g Schmand; 1-2 TEASPOONS Lemon juice; 1 package Vanillin sugar; 12 Paper sleeves

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

250 g Plums or damsons
125 g soft butter
125 g Sugar
1 egg (size M)
300 ml Buttermilk
280 g Flour
2 1/2 TSP. Baking Powder
1/2 TEASPOON Baking soda
50 g chopped almonds
300 g Schmand
1-2 TEASPOONS Lemon juice
1 package Vanillin sugar
12 Paper sleeves

Directions

1
Wash, halve and stone the plums. Cut the halves into small pieces. Mix butter and sugar with the whisk of the hand mixer. Stir in egg. Add buttermilk slowly and stir until smooth. Mix flour, baking powder, baking soda and almonds and add.
2
Finally fold in the plums. Line the hollows of a muffin tray (12 hollows) with paper sleeves. Fill in the dough evenly. Bake the muffins in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes. Remove the muffins from the trays and let them cool on a cake rack. Mix sour cream, lemon juice and vanilla sugar and serve with the muffins
3
1 hour waiting time