Caramel muffins with apricots

Name: Caramel muffins with apricots
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 100 g soft caramel sweets (e.g. cream moo-moo); 150 g Apricot halves (tin); 175 g Butter or margarine; 1 pinch Salt; 125 g demerara sugar; 1 package Vanillin sugar; 4 Eggs (size M); 325 g Flour; 1 package Baking Powder; 5 TABLESPOONS Milk; 2 TABLESPOONS Apricot Jam; 7-10 Tbsp brown or coloured sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

100 g soft caramel sweets (e.g. cream moo-moo)
150 g Apricot halves (tin)
175 g Butter or margarine
1 pinch Salt
125 g demerara sugar
1 package Vanillin sugar
4 Eggs (size M)
325 g Flour
1 package Baking Powder
5 TABLESPOONS Milk
2 TABLESPOONS Apricot Jam
7-10 Tbsp brown or coloured sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Roughly chop the sweets. Cut the apricots into small cubes. Cream fat, salt, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs bit by bit. Mix flour and baking powder, add and stir in. Stir in milk. Carefully fold in sweets and apricots. Grease mini king cake tin (contents 6 x 200 ml) and sprinkle with breadcrumbs. Spread the dough evenly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Remove from the oven, let it cool down on a grid and carefully lift it out of the trays. Heat up the apricot jam and pass through a sieve. Spread the cake with it and sprinkle with brown or coloured sugar. Serve muffins with cream
2
For half a piece each:
3
Waiting time approx. 1 hour