Recipe for Soft Plums and Pistachio Muffins

Take the butter out of the refrigerator some time before making the recipe so that it returns to room temperature. Dry roast the pistachios in a non-stick pan for a few minutes. Preheat the oven to 180°C (350°F).

Mix the butter and sugar together until you get a smooth and creamy paste. Add the eggs and mix. Then gradually add the flour and baking powder. The mixture will become thick and difficult to work with. Incorporate the milk and the fruit brandy while mixing until you achieve a smooth and lump-free texture.

Wash the plums, pit them, and cut them into halves or quarters. Add the plums and pistachios to the muffin batter and mix.

Place paper liners on a baking sheet and pour the mixture until each cavity is filled three-quarters full. Bake for about thirty minutes. Keep an eye on the baking: the tip of a knife should come out dry from the muffin.

Unmold and let cool on a rack.

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