Apricot soured milk muffins

Name: Apricot soured milk muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 can(s) (425 ml) Apricot halves; 3 Eggs (size M); 75 ml Oil; 150 g Icing sugar; 1 package Vanillin sugar; 7-10 Tbsp grated zest of 1 untreated lemon; 7-10 Tbsp Salt; 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
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 can(s) (425 ml) Apricot halves
3 Eggs (size M)
75 ml Oil
150 g Icing sugar
1 package Vanillin sugar
7-10 Tbsp grated zest of 1 untreated lemon
7-10 Tbsp Salt
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
Drain the apricots in a sieve. Separate the eggs. Cream egg yolk and oil. Stir in 100 g icing sugar, vanillin sugar, lemon zest, salt and soured milk. Beat the egg whites until stiff, while pouring in 50 g icing sugar. Mix flour, starch and baking powder. Alternately fold the egg white and flour into the soured milk mixture.
2
Line 1 muffin tin (12 wells) with paper cups. Spread the dough evenly over them. Place 1 apricot half on top with the convex side facing upwards. Use the remaining apricots for other purposes. Bake the muffins in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20 minutes. Remove from the oven and let them cool down on a cake rack. Dust the muffins with icing sugar