“PLUMCAKES DI CRUSCA CON PESCHE” 
After a ton of heavily calorie loaded recipes…this one will seems like heaven, but of course it all depends on your own vision of “heaven”. To me, these plumcakes, are perfect for one of those days that follow a “I ate like a pig today, I’m on a diet from tomorrow!”. The next morning you wake up and crave something sweet and fullfilling. This is the solution.
These plumcakes are virtually fat-free, but still, they will give you that “something good” that you are still craving. Is this enough to convince you? Nope? Ok then. I made them without a standing mixer, by hand, in no time at all.
INGREDIENTS
for 10-11 plumcakes plus papercases
- 300gr of fresh chopped peaches
- 100gr of whole bran
- 150gr of wholewheat flour
- 3 eggs
- 230ml of milk
- 250gr of sugar
- ¼ ts of baking soda
- ¼ ts of baking powder
METHOD
- Pre-heat over at 175°
- Take a large bowl, pour in the sugar, eggs and whisk energetically for a couple of minutes.
- Add the milk, then stir well
- Now add the whole bran and whole wheat flour, plus the two raising agents
- Mix very well until you get a smooth batter
- Add the chopped peaches and stir
- Spoon the batter in each papercase.
- While spooning the batter into the cases, try to put an even quantity of chopped peaches in amongst all of you cases, do not over load just a few and leave the rest with batter only.
- Bake for 20-25 minutes. Check if they are cooked in the middle before taking them out the oven.
They will not rise a lot, whole bran will not allow that, it is not a flour, and it kind of give quite a lot of “weight” to the batter, and that’s why they will not rise like muffins, they are so-ooo moist and very nice for your guilt-free breakfast!
