Plum-nut muffins

Name: Plum-nut muffins
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 50 g Walnut kernels; 170 g pitted plums; 60 g butter/margarine; 24 g Diabetic sweetness; 1 Egg (Gr. M); 4-6 tablespoons (60 ml) Milk; 120 g Flour; 1 TEASPOON Baking Powder; 25 g Apricot Jam; 16-24 (5 cm Ø) Paper baking cups

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

50 g Walnut kernels
170 g pitted plums
60 g butter/margarine
24 g Diabetic sweetness
1 Egg (Gr. M)
4-6 tablespoons (60 ml) Milk
120 g Flour
1 TEASPOON Baking Powder
25 g Apricot Jam
16-24 (5 cm Ø) Paper baking cups

Directions

1
Chop nuts. Dice plums. Cream soft fat and diabetic sweetness. Stir in egg and milk. Mix flour and baking powder and stir in. Fold plums and 2/3 nuts into the dough
2
Place 2-3 paper forms into each other. Fill 2/3 each with dough. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 35-40 minutes. Let them cool down
3
Heat the jam and spread it on the muffin surface. Sprinkle muffins with the remaining nuts
4
-If you have a microwave oven, you can heat up the jam in a suitable bowl in a flash
5
-Muffins keep fresh for about 2 days when wrapped in aluminium foil. Or they can be frozen and thawed as required, e.g. for a spontaneous coffee party. Bake briefly if necessary