Ingredients
Muffins
eggs
3pc
butter
100g
3.50oz
0.40cup
6.70tbsp
flour
330g
11.55oz
1.32cup
22tbsp
brown sugar
130g
4.55oz
0.52cup
8.71tbsp
fresh apricots
250g
8.75oz
1cup
16.75tbsp
instant coffee
3Tbs
baking powder
16g
0.56oz
1tbsp
milk
100g
3.38fl oz
Method
Cooking
- Whip the butter with sugar until light foam.
- Add the eggs (one at a time), and whip thoroughly with a mixer for a couple of minutes.
- Heat the milk, and dissolve the coffee; cool to room temperature.
- Sift the flour and baking powder, and mix thoroughly.
- Wash, dry and cut the apricots into cubes.
- Add the milk and coffee to the mass, and mix well.
- Then add the flour with baking powder, mix with a spoon or a spatula until smooth.
- Add 3/4 diced apricots, and mix gently.
- Put the finished dough into muffin capsules, filling 3/4 of the mold, and top with 1/4 of the chopped apricots.
- Bake in the oven preheated to 1338-356F for 30-40 minutes. Always focus on your oven.
