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; 24 Paper sleeves

AUTHOR
Bo Carpenter

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
24 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 2 paper sleeves each. Spread half of the dough into the sleeves.
2
Place one apricot half each (one is left over for decoration) and place an almond on each. Spread the rest of the dough evenly into the cups and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas mark 2) for approx. 25 minutes. Remove from the oven, place on a cake rack and allow to cool slightly. Remove from the trays and allow to cool. Cut the rest of the apricots into slices. Dust muffins with icing sugar, decorate with apricots, dust again with icing sugar
3
1 1/2 hours waiting time