Apricot sour cream muffins

Ingredients for 12 servings:

• 1 can apricot(s), halved (425 ml)
• 3 eggs (size M)
• 75 ml oil
• 150 g powdered sugar
• 1 packet of vanilla sugar
• 1 lemon(s), grated peel, untreated
• Salt
• 250 g curdled milk (3.5% fat)
• 250 g flour
• 50 g cornstarch
• ½ pack of baking powder
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

made quickly

Drain the apricots in a sieve. Separate the eggs. Whisk the egg yolks and oil until frothy. Stir in 100g of powdered sugar, vanilla sugar, lemon zest, salt, and sour cream. Beat the egg whites until stiff, gradually adding 50g of powdered sugar. Mix the flour, cornstarch, and baking powder. Alternately fold the egg whites and flour into the sour cream mixture. Line a 12-hole muffin tin with paper baking cups. Spread the batter evenly. Place one apricot half on each, curved side up. Bake the muffins in a preheated oven at 175°C for 20 minutes. Remove from the oven and let cool on a wire rack. Dust the muffins with powdered sugar.