Apricot muffins

Name: Apricot muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 6 Apricots (about 80 g each); 100 g white chocolate; 100 g Butter; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 200 g Flour; 1 coated Tsp Baking Powder; 1 TABLESPOON Apricot Jam; 7-10 Tbsp Aluminium foil; 12 Paper baking cups; 7-10 Tbsp Picture 02: Icing sugar for dusting

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

6 Apricots (about 80 g each)
100 g white chocolate
100 g Butter
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
200 g Flour
1 coated Tsp Baking Powder
1 TABLESPOON Apricot Jam
7-10 Tbsp Aluminium foil
12 Paper baking cups
7-10 Tbsp Picture 02: Icing sugar for dusting

Directions

1
Wash the apricots, cut them crosswise, place them in boiling water and let them steep for 1-2 minutes. Rinse cold and peel skin. Halve and stone the apricots. Roughly chop the chocolate. Melt butter and chocolate in a pot at low heat while stirring, remove from the heat and pour into a mixing bowl. Add sugar, vanillin sugar, salt, eggs, flour and baking powder. Mix to a smooth dough with the whisks of the hand mixer. Place paper baking cups in the hollows of a muffin tray (12 hollows). Pour in the dough, place 1 apricot half on each and press down lightly. Mix jam and 1 tablespoon of water and bring to the boil briefly. Spread the apricots with it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Cover with aluminium foil at the end. Take the muffins out of the oven and let them cool down on a cake rack
2
Picture 02: Dust with icing sugar before serving
3
30 minutes waiting time