Poppy seed apricot muffins

Name: Poppy seed apricot muffins
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 425 ml can of apricot halves; 3 Eggs (size M); 75 ml Oil; 150 g Icing sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp Salt; 200 g Whipped cream; 250 g Flour; 50 g Cornstarch; 1/2 package Baking Powder; 50 g + 1 teaspoon poppy seed; 12 (5 cm Ø) Paper baking cups

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1/2 425 ml can of apricot halves
3 Eggs (size M)
75 ml Oil
150 g Icing sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp Salt
200 g Whipped cream
250 g Flour
50 g Cornstarch
1/2 package Baking Powder
50 g + 1 teaspoon poppy seed
12 (5 cm Ø) Paper baking cups

Directions

1
Drain the apricots in a sieve and cut into slices. Separate the eggs. Cream egg yolk and oil. Stir in 100 g icing sugar, vanillin sugar, lemon zest, salt and cream.
2
Beat the egg whites until stiff, adding 50 g icing sugar. Mix flour, starch, baking powder and 50 g poppy seeds. Alternately fold the egg white and flour mixture into the egg oil mixture. Put some apricot wedges aside, fold the rest into the dough.
3
Line a muffin tin (12 wells) with paper cups. Spread the dough evenly on top. Bake the muffins in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes.
4
After about 10 minutes baking time, spread the remaining apricot slices and 1 teaspoon of poppy seeds on the muffins. Take the finished muffins out of the oven and let them cool down on a cake rack. Serve with whipped cream.