Apricot & ginger muffins
Ingredients
- Muffin mix
- 180 g white flour
- 150 g sugar
- 1 tsp baking powder
- 80 g butter, melted, left to cool
- 1 pinch salt
- 2 eggs
- 0.5 dl milk
- 300 g apricots, chopped into pieces
- 2 cm ginger, finely grated
- Utensils
- For a muffin tin with 12 holes each approx. 7 cm in diameter, filled with muffin cases
Total time: 45m
Preparation Time: 20m
Servings
For
12 piece
Nutritional Information
Contains 177 Kcal, 3g Protein, 25g Carbohydrates, 7g Fat
Ingredients
- Muffin mix
- 180 g white flour
- 150 g sugar
- 1 tsp baking powder
- 80 g butter, melted, left to cool
- 1 pinch salt
- 2 eggs
- 0.5 dl milk
- 300 g apricots, chopped into pieces
- 2 cm ginger, finely grated
- Utensils
- For a muffin tin with 12 holes each approx. 7 cm in diameter, filled with muffin cases
Instructions
Video instructions-
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. -
Shelf life:
In an airtight tin for approx. 2 days.
