Apricot muffins

Ingredients for 1 servings:

• 4 apricots
• 100 g butter, soft, margarine also works
• 120 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• some lemon peel, grated
• 2 eggs
• 200 g flour
• 50 g hazelnuts, ground, or almonds, ground
• 1 tbsp, leveled baking powder
• 3 tbsp milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

a lightning-fast recipe for 12 muffins

Makes 12 fruity muffins. Wash and pit the apricots, and cut them into eighths or smaller pieces. In a mixing bowl, cream the butter with a mixer fitted with a paddle attachment until smooth. Gradually add the sugar, vanilla sugar, a pinch of salt, and lemon zest, stirring until evenly combined. Beat in each egg on high for about 1/2 minute. Be sure to sift the flour before mixing! Then mix the flour, ground nuts, and baking powder and mix in with the milk on low speed. Pour the batter evenly into the muffin tin. Place two apricot pieces in each muffin. Berries, etc., also work seasonally as a filling. Bake the muffins for about 25 minutes at 180°C in the lower third of the oven.