Apricot Muffins
Ingredients for Apricot Muffins
| Amount | Ingredient |
|---|---|
| 4 pcs | À 60 g fresh apricots |
| 50 g | Dried apricots |
| 2 tbsp | Dark rum |
| 3 tbsp | Almond syrup |
| 90 grams | Butter |
| 350 grams | Flour |
| 2 tsp | Baking powder |
| 2 pcs | Eggs (M) |
| 100 grams | Sugar |
| 120 cl | Buttermilk |
| some | Fat for the form |
| some | Icing sugar for dusting |
Apricot Muffins Directions
Apricot carve crosswise deter give 30 seconds in boiling water and drain. Apricot peel, halve and stone. Fresh and dried apricots into small pieces. Marinate with rum and almond syrup.
Melt butter. Mix flour with baking powder. Eggs, sugar, butter and buttermilk with the whisking of the hand mixer until smooth. Add flour mixture and stir into a smooth dough. Fold in apricots evenly.
The 12 wells of a muffin tin wells containing 100 ml) fat and the batter is evenly distributed. Bake in a preheated oven at 200 degrees (gas 3, fan oven 180 degrees) on the second Bake 25-30 minutes from the bottom rail. Remove from the oven and leave. Dust with icing sugar and serve as desired with fresh apricot halves.
