Fine Apricot Muffins

Name: Fine Apricot Muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 can(s) (425 ml) Apricots; 175 g Butter or margarine; 1 pinch Salt; 150 g demerara sugar; 1 package Bourbon vanilla sugar; 4 Eggs (size M); 325 g Flour; 1 package Baking Powder; 6 TABLESPOONS Milk; 50 g chopped almonds; 12 Almond kernels with skin; 1-2 TABLESPOONS Icing sugar; 12 Paper sleeves

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 can(s) (425 ml) Apricots
175 g Butter or margarine
1 pinch Salt
150 g demerara sugar
1 package Bourbon vanilla sugar
4 Eggs (size M)
325 g Flour
1 package Baking Powder
6 TABLESPOONS Milk
50 g chopped almonds
12 Almond kernels with skin
1-2 TABLESPOONS Icing sugar
12 Paper sleeves

Directions

1
Pour the apricots into a sieve and drain well. Cream fat, salt, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Fold in chopped almonds. Line the hollows of a muffin tray (12 hollows) with 1 paper sleeve each.
2
Spread half of the dough into the sleeves. Put one apricot half each (one is left over) and put one almond on each. Spread the rest of the dough evenly in the troughs and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas mark 2) for about 25 minutes. Remove from the oven, place on a cake rack and allow to cool slightly. Remove from the trays and allow to cool. Dust muffins with icing sugar
3
1 1/2 hours waiting time