Plum Muffins’

1 muffin tray for 12 muffins Rinse the plums, halve and remove the seeds, cut the plum halves into 1 cm pieces, finely grate the orange and lemon zest, squeeze the citrus fruit and collect the juice, put 30 g sugar in a frying pan and caramelize until light brown, extinguish with orange juice and juice of one lemon and cook for about 5 min. Boil at low temperature to a thick syrup, cool the syrup a little, then toss the plums briefly in it and set aside.

Preheat the oven to 200 °C, roast the almond slivers in a dry frying pan while turning until light brown, cut the brioche pastry into 1 cm cubes, heat the butter in a frying pan and fry the brioche cubes in it, add 30 g sugar and fry briefly, add orange and lemon zest, cool the brioche cubes and put them aside, mix the cream well with the eggs and the remaining sugar, Spread a thin layer of butter on the muffin tray and sprinkle with granulated sugar, mix the glazed plums with the brioche cubes and almonds and season with cinnamon, mix half of the cream and egg mixture with the plum mixture and fill into the cavities of the muffin tray, pour the remaining egg cream over the surface of the muffins, then bake in a heated oven for 25 minutes.

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