John Myers
Contents
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Ingredients
- 200 g Wholemeal spelt flour
- 2 tsp Baking powder
- 2 tbsp Chia seeds
- 80 g Melt coconut oil
- 1 Pc. Egg
- 175 g Greek yogurt or sour cream
- 60 g Whole cane sugar
- 3 tbsp Maple syrup
- 1 pinch Salt
- 1 Msp Cinnamon, cloves, nutmeg
- 1 pinch Cardamom optional
- 2 cups Plums, pitted, cut into pieces
Instructions
- Soak the chia seeds in about 6 tablespoons of water at the beginning until a creamy gel has formed after about 10 minutes. In the meantime, stir the egg, maple syrup and whole cane sugar well until frothy. Add yogurt and coconut oil and continue stirring.
- First mix all dry ingredients in a separate bowl and then stir briefly into the moist ingredients together with the chia seed gel. The consistency of the dough should fall off the spoon and should not be runny. Finally fold in the plums.
- Fill the dough into prepared muffin molds and bake in the preheated oven on the middle rack at 180 degrees top / bottom heat for approx. 30 - max. 35 minutes. When doing the chopsticks test, make sure that you don't necessarily prick the plums, otherwise you think that the dough is not done yet ;-P.
Additional information:
- The muffins taste warm and cold and are ideal for freezing. If the plums are totally sweet, you can possibly reduce the amount of sugar to 30 g. If you like it normal sweet, you can increase the amount of sugar to 80 g. I found 60 g of sugar to be ideal for plums that were not quite sweet. You can also try other fruits: pears, apricots etc ... everything that you can now harvest.
Nutrition
Serving: 100gCalories: 335kcalCarbohydrates: 81.9gProtein: 0.5g
