Delicious muffins. Delicate, soft. Apricots add juiciness.
Any fruits or berries can be used instead of apricots..
If you use frozen berries, defrost them and drain all the liquid.
Instead of small molds, you can use one large mold.
From the specified number of ingredients, 6 muffins were obtained.
- 180 g butter
- 150 g sugar
- 2 tsp vanilla sugar
- 2 eggs
- 3 tsp cocoa
- 2 tsp baking powder
- 250-300 g flour
- 300 g fresh or canned apricots
- 100 g chocolate
- ground nuts (I used almond petals)
Dice the apricots.
Grind butter with sugar and vanilla sugar.
Add baking powder and flour.
Knead a not very thick dough.
Divide the dough into two parts.
Add cocoa to one part.
Put the dark dough into oiled tins, filling the tins by 1/3.
Lay out the apricots.
Put light dough on the apricots.
Put in an oven preheated to 180 degrees.
Bake for 35-40 minutes.
Melt chocolate in a water bath.
Pour over the finished muffins with chocolate, sprinkle with nuts.
Enjoy your meal!