Honey cakes with apricots
Honey apricot muffins - a step by step recipe.
- 4-6 apricots;
- 70 g of roasted hazelnuts;
- 180 ml of liquid honey;
- 180 grams of thick yogurt;
- 120 g butter;
- 1 big egg;
- 2 yolks;
- 3 cups of flour;
- 3 tsp. baking powder;
- 2 tbsp. l. vanilla sugar;
- sea salt;
- butter and flour for molds.
Prepare the hazelnuts. Put the hazelnuts on a baking sheet and fry in a preheated 1800C oven, stirring a couple of times, 5-7 minutes. Pour into a slightly damp towel and wrap. After 5 minutes rub the nuts inside the towel vigorously to get rid of the husk. Chop the nuts. Melt the butter and cool slightly, mix with honey. Beat egg with yolks and a pinch of salt. Mix with yogurt, then with a creamy mass.
In another bowl, combine the sifted flour with baking powder and vanilla sugar. Cut the apricots into small pieces and add to the flour mix, crumbling each piece in it.
Mix the contents of two bowls, not too kneading - there should be lumps.
Lubricate the muffin tins with butter, sprinkle with flour, spread out the dough. Bake in preheated to 1600C oven for 35-40 minutes. Cool before serving.
Cupcakes with fresh juicy fruits are quite wet inside - don't let that frighten you. If you do not like the wet middle, you can pre-fry the fruit in butter.
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