Corn muffins with cinnamon plums

Corn muffins with cinnamon plums
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60 g cane sugar
3 eggs
½ organic lemon
150 g plain greek yoghurt
120 g butter
50 g liquid blossom honey
150 g white flour
150 g fine polenta
1 tsp baking powder
1 pinch salt
2 tbsp almonds
1 dl water
2 tbsp sugar
800 g plums
½ tsp vanilla paste
½ tsp cinnamon
150 g plain greek yoghurt

Preparation Steps

  1. Muffin mixture
  2. Using the whisk on a mixer, beat the sugar, eggs and lemon zest in a bowl for approx. 3 mins. until the mixture is light and frothy. Stir in the lemon juice, yoghurt, butter and honey. Mix the flour, polenta, baking powder and salt, stir into the mixture and transfer to the prepared tin. Sprinkle the almonds on top.
  3. To bake
  4. Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly.
  5. Stewed plums
  6. Bring the water and sugar to the boil in a pan, simmer until the sugar has dissolved. Add the plums, vanilla paste and cinnamon, simmer for approx. 3 mins. Serve the stewed plums and yoghurt with the warm muffins.


  • 12 persons


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