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Apricot muffins

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Ingredients for 1 servings:

  • 1 class can/n apricot(s), drained weight 225 g
  • 3 eggs
  • 150 g sugar
  • 200 g butter, soft
  • 100 g yogurt (vanilla)
  • 200 g flour
  • ½ pack of baking powder
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

enough for approx. 12 pieces

Preheat the oven to 200°C (top/bottom heat). Grease the holes in a muffin tin or line them with paper baking cups. Drain the apricots and chop them. Whisk the eggs with the sugar and butter. Stir in the yogurt. Fold in the apricot pieces. Briefly mix in the flour and baking powder. Pour the batter into the holes in the tin (you might want to add half an apricot on top before baking!) and bake the muffins on the middle rack of the oven (convection oven: 180°C) for about 20-25 minutes. Note: The fruit can be substituted as desired.

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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.

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