Plum-nut muffins

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
5 1
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. 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. 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. 3

    Heat the jam and spread it on the muffin surface. Sprinkle muffins with the remaining nuts

  4. 4

    -If you have a microwave oven, you can heat up the jam in a suitable bowl in a flash

  5. 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

Nutrition Facts

KCAL
190 kcal
CARBS
18 g
FATS
11 g
PROTEINS
4 g

Categories & Tags

Cakes & Pastriessweet