3 pc
0.50 cup
100 g
3.50 oz
3.30 fl oz
1.25 cup
330 g
11.55 oz
10.89 fl oz
brown sugar
0.50 cup
130 g
4.55 oz
4.29 fl oz
fresh apricots
1 cup
250 g
8.75 oz
8.25 fl oz
instant coffee
3 Tbs
baking powder
1 tbsp
16 g
0.56 oz
0.53 fl oz
0.50 cup
100 g
3.50 oz
3.30 fl oz



  1. Whip the butter with sugar until light foam.
  2. Add the eggs (one at a time), and whip thoroughly with a mixer for a couple of minutes.
  3. Heat the milk, and dissolve the coffee; cool to room temperature.
  4. Sift the flour and baking powder, and mix thoroughly.
  5. Wash, dry and cut the apricots into cubes.
  6. Add the milk and coffee to the mass, and mix well.
  7. Then add the flour with baking powder, mix with a spoon or a spatula until smooth.
  8. Add 3/4 diced apricots, and mix gently.
  9. Put the finished dough into muffin capsules, filling 3/4 of the mold, and top with 1/4 of the chopped apricots.
  10. Bake in the oven preheated to 1338-356F for 30-40 minutes. Always focus on your oven.