APRICOT MUFFINS

February 2, 2012

APRICOT MUFFINS

200 g flour
1.5 tsp. baking powder
1/8 tsp. salt
30 g grinded almonds
125 g melted butter
150 g light brown sugar
1/2 tsp. vanilla
2 big eggs
125 ml milk
90 g finely sliced apricots
    (canned or fresh)
25 g almond flakes +
    some for decorating

1. Preheat the oven to 180 degrees Celsius. Line muffin pan with the paper cups.

2. Mix the flour, almonds, and salt.

3. In another bowl mix butter, vanilla, and the sugar. Add eggs one by one and beat till the volume triples. Add flour mix and milk slowly. Don’t over-mix.

4. Finally add apricots and almonds.

5. Pour the mix in the cups. Decorate with almonds and a bit of sugar.

6. Bake 30-35 min until top is firm and golden brown.

P.S. Finally learned to whip up some normal muffins though I still have place for improvement. :) Ieva I am getting there. :) I had totally forgotten to buy the almonds, so I used unsalted peanuts instead. Tasted great.

Enjoy,

k.

recipe from “Kūkas” by M. Neri

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2 Responses to “APRICOT MUFFINS”


  1. I’d say they were wet muffins. And muffins are good when they are wet. As you know, I’m not a sweet tooth. Therefore I enjoyed the mild, subtle sweetness. Those apricots gives a hint of freshness. Great!


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