Fried egg muffins with apricots

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
3 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 12
  • 6 small apricots (alternatively 12 apricot halves from the tin)
  • 150 g Butter or margarine
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 150 g Sugar
  • 4 Eggs (size M)
  • 300 g Flour
  • 3 deleted Tsp Baking Powder
  • 5 TABLESPOONS Milk
  • 200 g Icing sugar
  • 1 TEASPOON Lemon juice
  • 1 Protein (size M)
  • 7-10 Tbsp Fat and flour
  • 1 Disposable piping bag
  • 12 Paper sleeves

Directions

  1. 1

    Lightly carve the apricots crosswise with a knife and blanch with boiling water. Rinse under cold water, remove skin. Halve the apricots and stone them. Cream fat, salt, vanillin sugar and sugar with the whisk of the hand mixer. Stir in the eggs one by one.

  2. 2

    Mix flour and baking powder and stir in alternately with the milk. Grease the hollows of a muffin tray (12 hollows) and sprinkle with flour. Spread the dough on the trays and smooth it down slightly. Place the apricot halves in the middle of each muffin and press down lightly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-25 minutes. Remove the muffins from the oven, remove from the tin after about 10 minutes and let them cool on a cake rack. As soon as the muffins have cooled down, put icing sugar, lemon juice and egg white in a bowl and mix with the whisks of the hand mixer to a thick icing. Pour the icing into a piping bag and cut off a small tip. Pick the icing around the apricots ("egg yolk") as "egg white" and let it dry for about 30 minutes.

  3. 3

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-25 minutes. Remove the muffins from the oven, remove from the tin after about 10 minutes and let them cool on a cake rack. As soon as the muffins have cooled down, put icing sugar, lemon juice and egg white in a bowl and mix with the whisks of the hand mixer to a thick icing. Pour the icing into a piping bag and cut off a small tip. Pick the icing around the apricots ("egg yolk") as "egg white" and let it dry for about 30 minutes. To serve, place muffins in paper sleeves

  4. 4

    1 1/2 hours waiting time

Nutrition Facts

KCAL
340 kcal
CARBS
50 g
FATS
13 g
PROTEINS
6 g