Apricot Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 12 apricot (s) halves (canned or fresh)
- 125 g butter, soft
- 125 g suar
- 1 pinch (s) salt
- 3 egg (s)
- 150 grams flour
- 1 pinch baking powder
- 25 g chocolate, (flakes), dark
- Powdered sugar, to sieve
Print Recipe
Pin Recipe Instructions
- Drain the canned apricots in a colander.
- Place 12 paper baking cases on a baking sheet (place 2-3 in each other). Preheat the oven to 175 ° C (gas mark 2).
- Mix the fat with the sugar and salt until creamy. Gradually stir in the eggs. Mix the flour with the baking powder, sieve on the fat egg mixture and fold in.
- Finally fold in the chocolate flakes.
- Pour the dough 2/3 high into the molds. Place one apricot half on the dough with the curve facing upwards and press in a little.
- Bake the muffins in the preheated oven for about 20 minutes. Let cool on a wire rack and dust with powdered sugar before serving.
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