Plum muffin, soft and good because simple. These muffins with fresh plums are flavored with lemon and plum pieces inside have a sweet tooth. With the black plums, Sweet and Juicy, They are particularly good, but they are also excellent if you prefer to use pieces of fishing, both fresh and canned fruit. Try running at breakfast, before you leave us prunes! I used the black ones, slightly elongated and yellow paste, not too sweet and juicy, But if you like more white or red-fleshed ones go ahead. Is, if you like plums, Also try all my RECIPES WITH PLUMS, for greedy breakfasts. Have a good day.
150 grams of butter
a pinch of salt
210 grams of flour 00
50 milliliters of water
150 grams powdered sugar
210 grams of whole eggs (about 3 and a half, but pesatele)
the grated rind of a lemon
1 generous teaspoon of baking powder
Preheat oven to 200 degrees ventilated. Put the butter in a saucepan, water and salt and bring to a boil. Combine the flour, stirring vigorously at rain and dry flour over low heat for a few seconds.
Remove the Casserole from the heat, transfer the mixture to a bowl and let it cool a few minutes. Combine icing sugar, the grated lemon rind, the yeast and eggs and mix everything until it blends.
Wash the plums and cut into pieces, then add them to the mixture. Pour the mixture into the paper cups for muffins and put them into a special dish for muffins, garnishing the top of each Cupcake with a slice of plum. Bake for 10-12 minutes, until they are swollen, and then let them cool.
You can use this basic muffin, the simplest in the world, for any muffin with fruit: peaches, apricots, strawberries, cherries.