Poppy seed muffins with apricots (diabetics)

Name: Poppy seed muffins with apricots (diabetics)
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1 glass Apricots (370 ml; suitable for diabetics); 75 g soft butter or margarine; 1 pinch Salt; 40 g Diabetic sweetness; 1 egg (size M); 6-7 TABLESPOONS Milk; 170 g Flour; 1 TEASPOON Baking Powder; 1 TABLESPOON + 1/2 teaspoon poppy seed; 16 (approx. 5 cm Ø) Paper baking cups

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

1 glass Apricots (370 ml; suitable for diabetics)
75 g soft butter or margarine
1 pinch Salt
40 g Diabetic sweetness
1 egg (size M)
6-7 TABLESPOONS Milk
170 g Flour
1 TEASPOON Baking Powder
1 TABLESPOON + 1/2 teaspoon poppy seed
16 (approx. 5 cm Ø) Paper baking cups

Directions

1
Drain the apricots on a sieve. Cut 2 apricot halves into thin slices for decoration, cut the remaining fruit into cubes. Cream fat, salt and diabetic sweetness. Stir in egg, milk and 2 tablespoons of water. Mix flour and baking powder, sieve and stir in. Fold in 1 tablespoon poppy seed and apricot cubes.
2
Place 2 paper cups inside each other, distribute on a baking tray or place in a muffin tray. Put the dough into the baking cups. Bake in the preheated oven (electric cooker: 175 °C / convection oven 150 °C / gas mark 2) for about 20 minutes. After about 10 minutes baking time, spread the remaining apricot slices and 1/2 teaspoon poppy seed on the muffins. Take out the muffins and let them cool down on a cake rack