Apricot & ginger muffins

Total: 45 Min. | Active: 20 Min.
vegetarian, healthy and balanced
Nutritional value / piece: 177 kcal
, Fat: 7 g
, Carbohydrate: 25 g
, Protein: 3 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Muffin mix

180 g white flour
150 g sugar
1 tsp baking powder
1 pinch salt
2 eggs
80 g butter, melted, left to cool
½ dl milk
300 g apricots, chopped into pieces
2 cm ginger, finely grated
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How it's done

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Muffin mix

Mix the flour, sugar, baking powder and salt in a bowl.

Stir in the eggs, butter and milk, add the apricots and ginger to the mixture. Spoon the mix into the prepared muffin tray.

Bake

For approx. 25 mins. in the centre of an oven preheated to 180°C. Take the muffins out of the oven, allow to cool a little, remove from the tin and leave to cool on a rack.

Good to know
Tip: Instead of fresh apricots, use frozen ones, thawed.
Shelf life: In an airtight tin for approx. 2 days.

How-tos

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