Summary

Ingredients

• 1 can apricot (s) (850 ml)
• 140 g butter
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 130 g suar
• 3 egg (s)
• 290 g flour
• 3 teaspoons, leveled baking powder
• 5 tablespoon milk, possibly a little more
• possibly fat for the mold
• possibly flour for the mold
• possibly paper cases

For the cast:

• 180 g powdered suar
• 1 teaspoon lemon juice
• 1 egg white

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Instructions

1. Drain the apricots. Mix the butter with salt, vanilla sugar and sugar until creamy. Mix in the eggs one by one. Mix the flour and baking powder and stir in alternately with milk.
2. Either grease a muffin tin and sprinkle with flour (makes 12 muffins) or use paper cases (makes 18 muffins). Spread the dough in the wells. Place 1 apricot half in the middle and press lightly. Use the rest of the apricots for other purposes or simply make a double-decker.
3. Bake in a preheated oven at 175 ° C (top / bottom heat, convection: 150 ° C) for about 20 - 25 minutes. Take out and let rest for 10 minutes. Then remove it from the mold and let it cool down.
4. For the topping, mix all ingredients with the hand mixer and pour into a freezer bag. Cut off a small corner and sprinkle the frosting around the apricots. Let dry for another 30 minutes.
5. With 18 muffins, one serving contains approx. 225 kcal, 4 g protein, 8 g fat and 34 g carbohydrates.