Tipsy apricot muffins

Ingredients for 1 servings:

• 100 g apricot(s), dried
• 20 ml brandy
• 40 ml oil
• 280 g flour
• ½ pack of baking powder
• 1 pinch of salt
• 120 g xylitol (sugar substitute), alternatively sugar
• 2 eggs
• 175 ml buttermilk
• some butter

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

reduced-calorie

Dice the apricots and soak them in the brandy for at least an hour, or overnight is better. After the soaking time, roughly puree the tipsy apricots. In the meantime, preheat the oven to 200°C. Sift the flour into a bowl. Mix the baking powder, xylitol or regular sugar, and salt with the flour. In a second bowl, combine the eggs, oil, buttermilk, and apricot mixture. Then pour the liquid into the bowl with the flour. Gently mix everything with a whisk. Once the mixture is evenly combined, spoon it into the greased muffin tin (or ungreased muffin tins lined with paper baking cups). Bake for about 20-30 minutes, until the muffins are golden brown. Let stand for about 5 minutes after baking to cool.