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Apricot muffins

updated

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Ingredients for 12 servings:

  • 12 apricot halves (from a can or fresh)
  • 125 g butter, soft
  • 125 g sugar
  • 1 pinch of salt
  • 3 eggs
  • 150 g flour
  • 1 pinch of baking powder
  • 25 g dark chocolate (flakes)
  • Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with chocolate flakes

Drain the canned apricots thoroughly in a sieve. Place 12 paper baking cups on a baking tray (2-3 stacked inside each other). Preheat the oven to 175°C (Gas Mark 2). Cream the fat with the sugar and salt until creamy. Gradually beat in the eggs. Mix the flour with the baking powder, sift it onto the fat and egg mixture, and fold it in. Finally, fold in the chocolate flakes. Spoon the batter 2/3 full into the cups. Place an apricot half on top of each cup, curved side up, and press it in slightly. Bake the muffins in the preheated oven for about 20 minutes. Cool on a wire rack and dust with powdered sugar before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Apricot muffins

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