Muffins & Cupcakes

[Recipe] Apricot and almond muffins

Sweet and sour Aprikosenmandelmuffins, that you can pick up well a couple of days. The muffins taste my opinion best, one day rest left. The Flower Backförmchen silicone have I given recently by friends – you had to be tested immediately, of course.


Apricot and almond muffins
Portions: 12
  • 170 g butter
  • 140 g sugar
  • 2 Eggs
  • 170 g ground almonds
  • 85 g flour
  • 1 1/2 TSP baking soda
  • 1 TSP cinnamon
  • 6 Apricots
  1. Wash apricots, core and cut in half. Set aside.
  2. In a bowl 170 g butter and 140 beat g sugar.
  3. Add two eggs and good taste mix.
  4. Ground almonds (170 g) stir and mix.
  5. Flour (85 g), 1 1/2 Teaspoon of baking powder and one teaspoon of cinnamon mix and then add to the mixture and mix to taste.
  6. Spread batter to the muffin cups.
  7. Then each one apricot half the muffin cups and press into something in the dough.
  8. In a preheated oven at 180 ° C 20 - 25 min bake.

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1 Comment

  • Reply Katharina

    UIH, you make Yes a wonderfully fruity impression. I have to remember me the recipe right. Super baked, my compliments!

    8. August 2016 at 08:24
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