Plum and almond muffins

Ingredients for 1 servings:

• 200 g plum(s), fresh or from the jar
• 280 g flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon powder
• 60 g almonds, chopped
• 1 egg(s)
• 140 g sugar, brown or white
• 80 ml oil (sunflower oil)
• 125 g butter, soft
• 250 g buttermilk
• 70 g flour
• 50 g sugar
• ½ tsp cinnamon powder
• 4 tbsp almonds, chopped
• 60 g butter

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

a quick and sophisticated variation, makes 12 pieces

Preheat the oven to 160°C. Place paper baking cups in the muffin tin. Pit the plums and cut them into small pieces. Place the flour in a bowl and mix with the baking powder, baking soda, cinnamon, and almond pieces. In another bowl, beat the egg, butter, and sugar until light and fluffy, then add the oil and buttermilk. Carefully stir in the flour mixture. Stop stirring as soon as the dry ingredients are moistened, otherwise the air will escape from the batter and the muffins will become dry and hard. Carefully fold in the plum pieces with a wooden spoon. Knead the crumble ingredients into a crumbly dough. Pour the plum mixture into the muffin tins and spread the crumble on top. Place the whole thing in the preheated oven. Remove after 20 minutes and let cool in the baking tray for about 15 minutes.