Apricot and soured milk muffins

Name: Apricot and soured milk muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 can(s) (425 ml) Apricots; 3 eggs , 1 pinch of salt (Gr. M); 50 g + 100 g icing sugar; 75 ml Oil; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 250 g Soured milk (3,5 % fat); 250 g flour, 50 g cornstarch; 1/2 package Baking Powder; 7-10 Tbsp Icing sugar; 12 (5 cm Ø) Paper baking cups

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 can(s) (425 ml) Apricots
3 eggs , 1 pinch of salt (Gr. M)
50 g + 100 g icing sugar
75 ml Oil
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
250 g Soured milk (3,5 % fat)
250 g flour, 50 g cornstarch
1/2 package Baking Powder
7-10 Tbsp Icing sugar
12 (5 cm Ø) Paper baking cups

Directions

1
Place 1 paper baking tray in each of the recesses of a muffin tray (for 12 pieces). Drain the apricots and pat dry
2
Separate eggs. Beat the egg white and salt until stiff, adding 50 g icing sugar. Beat the egg yolks, oil, 100 g icing sugar, vanillin sugar and lemon zest with the whisk of the hand mixer for about 2 minutes until creamy. Stir in the soured milk briefly. Mix flour, starch and baking powder and stir in alternately with the beaten egg whites using the whisks of the hand mixer.
3
Fill the dough into the moulds. Place 1 apricot half on top with the convex side facing upwards. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 25 minutes. Let cool in the muffin tray for about 5 minutes. Then remove from the trays and allow to cool completely. Dust muffins with icing sugar shortly before serving