Muffins with Plum Stuffing

Ingredients: 250 ml milk, 150 g flour, 2 eggs, a pinch of salt, zest of 1 orange, a bit of cardamom, 4 tablespoons of melted butter, plum jam or plums with Teran wine in caramel syrup, 1 tablespoon of sugar, 150 g mascarpone cheese, 100 g sour cream, 1 tablespoon of powdered sugar, a bit of lemon juice.

Mix or blend thoroughly eggs, milk and a tablespoon of melted butter. Gradually add flour and salt, mix gently the mixture again to avoid lumps and make it increase in volume. Set aside for 15 minutes.

Heat an oven to 220 °C. Put a baking tray (you can use the forms for muffins) into the oven for a few minutes to warm it up. Butter slightly each mould and put them again into the oven to heat up. Mix the dough one more time and half-fill the moulds, as it will increase greatly in volume.

Bake for 15 minutes at 220 °C and then reduce the temperature to 180 °C and bake for about 15 more minutes until golden brown. Do not open the oven when baking, as in this case, the muffins will go flat. Cool slightly the hot freshly baked muffins. Fill the still warm muffins with plum stuffing and then add to the top two tablespoons of Mascarpone cheese cream.

Sprinkle with powdered sugar and serve warm.