John Myers
Ingredients for 12 servings:
- 100 g dried apricots, finely chopped
- 300 g flour
- 50 g sugar
- 200 g quark (curd) 20%
- 7 tbsp milk
- 7 tbsp oil
- 50 g almonds, chopped
- 125 g cranberries, dried
- 1 tbsp baking powder
- 1 tbsp vanilla sugar
- 1 tsp gingerbread spice
- lemon peel
- 80 g butter, melted
- 150 g powdered sugar
- Apricot(s) , (apricots) dried for cutting out
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Combine the dry and wet ingredients separately, stir briefly, and divide between the muffin tins. Bake at 175 degrees Celsius (top/bottom) for about 25 minutes. While still hot, brush with half of the melted butter and sprinkle with 1/3 of the icing sugar. Repeat the process and, once cooled, sprinkle with the remaining 50g of icing sugar. Flatten the dried apricots with a rolling pin and cut out stars/hearts, then use them to decorate the muffins.
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