Plum, cinnamon and almond muffins


Makes 12 muffins

  • 2 eggs
  • 100 g cane sugar
  • 100 g type “00” white flour
  • 100 g melted butter
  • 50 g almond flour
  • 1/2 sachet baking powder
  • cinnamon powder
  • 1/2 untreated, unwaxed lemon
  • 3-4 red plums


In a large bowl, beat the whole eggs, add the sugar and whisk with an electric whisk until the mixture is light and frothy. Sieve together the flour, baking powder and almond flour and stir into the mixture, amalgamating well. Add the grated zest of the lemon, the cinnamon and butter, mixing well with a spatula until the mixture is smooth. Take a 12-cup muffin tin, greased with butter and sprinkled with flour. Pour the mixture into the cups, filling them 3/4 full. Peel the plums, thinly slice and place 4 or 5 of the thin slices onto the surface of each muffin. Bake in the oven at 170°C for around 20-25 minutes or until a toothpick pricked in the middle comes out dry and clean. Allow to cool before serving.

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