Chocolate-apricot muffins

Ingredients

Directions

1. 1

   Cut baking paper into strips (14 x 8 cm). Place paper strips in the recesses of a muffin tray (12 recesses). Scald apricots with boiling water, rinse cold and peel off the skin. Halve the apricots and stone them. Coarsely chop the chocolate coating. Melt butter and chocolate coating in a small pot at low heat.

2. 2

   Stir several times. Pour into a mixing bowl. Add sugar, vanilla sugar and salt. Stir with the whisk of the hand mixer. Stir in eggs. Mix flour and baking powder, add and stir in. Fold in grated chocolate briefly. Spread the dough evenly in the hollows of the baking tin and place an apricot half on each muffin. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove from the oven, place on a rack and allow to cool. Remove the muffins from the trays and dust with icing sugar.

3. 3

   Mix flour and baking powder, add and stir in. Fold in grated chocolate briefly. Spread the dough evenly in the hollows of the baking tin and place an apricot half on each muffin. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove from the oven, place on a rack and allow to cool. Remove the muffins from the trays and dust with icing sugar. Heat the jam and pass through a sieve. Spread apricots with jam

4. 4

   1 hour waiting time