Plum muffin

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.


MUFFIN PRUNE (easy recipe)

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PORTIONS: 6 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 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
  • 8-10 plums

PROCEEDINGS

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.

TIPS

You can use this basic muffin, the simplest in the world, for any muffin with fruit: peaches, apricots, strawberries, cherries.

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7 comments

Rhea September 12, 2013 at 20:05

Grazie mille, Ada! You are welcome to visit my home in St. Louis, Missouri too 🙂

Reply
Rhea September 11, 2013 at 19:01

I always delight in seeing your creations! You are a brilliant chef and I wish I could travel to Sicily to try them in person. It makes me smile knowing that the translation from Italian to English isn’t always correct. The recipe translation said to try pieces of fish- I’m pretty sure you meant peach 🙂
One question, is ‘icing sugar’ powdered sugar or granulated sugar?

Reply
Sicilians creative in the kitchen September 11, 2013 at 19:05

Hallo Rhea (I love your name…) Yes, the translator is my nightmare day by day… sure it was peach (it would be nice if someone would try this muffins with some fish inside :-)) . The sugar is powdered. You are welcome in Sicily or in Rome, where I live, whenevere you like. Thanks from heart, ADA

Reply
Kenneth Kapasi September 11, 2013 at 18:52

Hey Ada thank you so much for this beautiful recipe.It brings back fond memories of the way my grandmother cooked her pastry. I grew up on a farm in Windsor Ontario.We had orchard grapes, and all the produce u can think of. As long as i have been cooking never did make this dish.Thanks again.I will make it tonight and let you know.

Reply
Sicilians creative in the kitchen September 11, 2013 at 18:55

Hi Kenneth! I’m so happy that you have so beautiful memories of your life reading my recipe! I will wait for you opinion, think of me when you will bite this muffin!

Reply
kitty's kitchen September 11, 2013 at 10:51

Uno adesso! Please! Sono bellissimi

Reply
Sicilians creative in the kitchen September 11, 2013 at 13:44

Thanks! Arriva!

Reply

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