Buttermilk muffins with plum jam

1. 

wholemeal spelt flour 5.25 oz (150 g) • all-purpose flour / plain flour 3.5 oz (100 g) • sugar cane 3.5 oz (100 g) • bicarbonate 1 tsp

Put the loose ingredients into a bowl and mix.

2. 

Buttermilk sour 10 oz (280 g) • chicken egg 2 pcs • sunflower oil 6.75 tbsp (100 ml)

Add buttermilk, eggs and oil. Mix until smooth.

3. 

Put paper liners in the muffin mould. Put one scoop of dough into each mould (when using a spoon, put the dough in half of the paper liners)

4. 

plum jam

Place one teaspoon of thick plum jam in each mould in the middle of the dough.

5. 

Fill the muffins with the remaining dough.

6. 

Bake for 25 minutes at 180 °C.

7. 

powdered sugar

Let cool and sprinkle with sifted powdered sugar.