Quick cleat muffins

Name: Quick cleat muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 100 g chopped hazelnuts; 150 g + 6 dried soft apricots; 300 g Flour; 50 g Sugar; 1 package Baking Powder; 1 package Vanillin sugar; 1 TEASPOON Gingerbread spice; 200 g Low-fat curd; 7 TABLESPOONS Milk; 7 TABLESPOONS Sunflower oil; 7-10 Tbsp grated rind of 1 untreated lemon; 75 g Butter; 1 TABLESPOON + 1 teaspoon icing sugar; 12 white and brown paper baking cups

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

100 g chopped hazelnuts
150 g + 6 dried soft apricots
300 g Flour
50 g Sugar
1 package Baking Powder
1 package Vanillin sugar
1 TEASPOON Gingerbread spice
200 g Low-fat curd
7 TABLESPOONS Milk
7 TABLESPOONS Sunflower oil
7-10 Tbsp grated rind of 1 untreated lemon
75 g Butter
1 TABLESPOON + 1 teaspoon icing sugar
12 white and brown paper baking cups

Directions

1
Roast the hazelnuts in a pan without fat, take them out. Finely dice 150 g apricots. Knead flour, sugar, baking powder, vanillin sugar, gingerbread spice, quark, milk and oil with the dough hooks of the hand mixer to a smooth dough. Knead apricot cubes, hazelnuts and lemon peel into the dough. Line the hollows of a muffin tin (12 hollows) with white paper cups. Spread the dough into the muffin cups. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes
2
Meanwhile cut 6 apricots horizontally and cut out large and small stars with cutters. Melt butter
3
Take the muffins out of the oven. Immediately brush them several times with the butter, dust with 1 tablespoon icing sugar and let them cool down. Place the muffins in brown paper baking cups, dust with 1 tablespoon icing sugar again. Decorate with apricot stars
4
waiting time approx. 1 1/4 hours