Cinnamon Muffins with Plums and Creamy Pudding Filling

Name: Cinnamon Muffins with Plums and Creamy Pudding Filling
Total time: 90 min
Ingredients: For the muffins:; Spelt flour (type 650) – 220 g; Eggs – 2; Sugar – 100 g; Milk – 120 ml; Vegetable oil – 80 ml; Gellwe Baking Powder – 1½ tsp; Ground cinnamon – 1½ tsp; Dried ground orange zest – ½ tsp (or freshly grated zest of ½ orange); Salt – a pinch; For the plum filling:; Pitted plums – 250 g; Sugar – 1 tbsp; Water – 2–3 tbsp; For the creamy pudding filling:; Gellwe Cream Flavour Pudding Mix – 1 sachet; Milk – 300 ml; Sugar – 2 tbsp; For decoration:; Reserved muffin crumbs; Toasted flaked almonds – for sprinkling

90 min.

Difficult

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Ingredients:

For the muffins:

Spelt flour (type 650) – 220 g
Eggs – 2
Sugar – 100 g
Milk – 120 ml
Vegetable oil – 80 ml
Gellwe Baking Powder – 1½ tsp
Ground cinnamon – 1½ tsp
Dried ground orange zest – ½ tsp (or freshly grated zest of ½ orange)
Salt – a pinch

For the plum filling:

Pitted plums – 250 g
Sugar – 1 tbsp
Water – 2–3 tbsp

For the creamy pudding filling:

Gellwe Cream Flavour Pudding Mix – 1 sachet
Milk – 300 ml
Sugar – 2 tbsp

For decoration:

Reserved muffin crumbs
Toasted flaked almonds – for sprinkling

Fluffy cinnamon muffins with a hint of orange, filled with a fragrant plum compote and creamy Gellwe Cream Flavour Pudding. Finished with a crunchy topping of toasted almonds and cake crumbs, they make a delicious autumn treat to enjoy with coffee or tea.

Preparation instructions:

1.

In a mixing bowl, whisk together the eggs, sugar and a pinch of salt. Add the milk and vegetable oil, followed by the flour, baking powder, cinnamon and orange zest. Mix briefly until just combined.
2.

Line a muffin tin with 9 paper cases. Fill each case approximately two-thirds full with the batter. Bake in a preheated oven at 180°C (conventional oven) for 20–23 minutes, or until a skewer inserted into the centre comes out clean. Leave the muffins to cool completely.
3.

Cut the plums into small pieces and place them in a saucepan. Add the sugar and water, then simmer over a low heat for approximately 10 minutes, until the fruit softens and the mixture thickens. Set aside to cool.
4.

Prepare the Gellwe Cream Flavour Pudding Mix according to the packet instructions, using 300 ml of milk and 2 tablespoons of sugar. Cover the surface of the pudding directly with cling film to prevent a skin from forming, then leave to cool completely.
5.

Once the muffins have cooled, use a metal cutter to hollow out the centres, leaving a layer of cake at the bottom and around the edges. Spoon some plum filling into each hollow, then pipe the cooled creamy pudding on top.
6.

Crumble the reserved muffin pieces and mix them with the toasted flaked almonds. Sprinkle the mixture over the filled muffins to finish.