Delicious gingerbread muffins

Ingredients for 18 servings:

• 150 g dried fruit (plums)
• 1 lemon(s), untreated
• 175 g margarine
• 1 pinch of salt
• 125 g brown sugar
• 2 tsp gingerbread spice
• 1 packet of vanilla sugar
• 4 eggs, (M)
• 275 g flour
• 50 g cornstarch
• 1 pack of cream of tartar baking powder
• 70 ml red wine
• 2 tbsp milk
• 125 g powdered sugar
• 1 tbsp pistachios, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Roughly chop the plums. Wash the lemon in hot water, dry it, grate the zest, and squeeze out the juice. Beat the margarine, salt, sugar, gingerbread spice, and vanilla sugar with a hand mixer until fluffy. Gradually stir in the eggs. Mix the flour, cornstarch, and baking powder, adding them a tablespoon at a time and stirring with a wooden spoon. Continue stirring in the red wine and milk. Fold the plums and lemon zest into the batter. Preheat oven to 175°C (top/bottom heat). Stack two paper baking cups inside each other and place them in a muffin tin. Divide the batter between the cups and bake on the middle rack for about 25 minutes. Mix the powdered sugar with the lemon juice to create a smooth glaze. Lightly coat the muffins with this. Sprinkle with the pistachios and let dry.