Apricot & ginger muffins

Total time: 45m
Preparation Time: 20m

For 12 piece

Nutritional Information

Contains 177 Kcal, 3g Protein, 25g Carbohydrates, 7g Fat


  • 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

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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.
  • Shelf life:

    In an airtight tin for approx. 2 days.

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