Apricot Ginger Muffins

Total time: 45m
Preparation Time: 20m

For 12 pieces

Nutritional Information

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


  • Teig
  • 180 g white flour
  • 150 g sugar
  • 1 tsp. baking powder
  • 80 g butter, liquid, left to cool
  • 1 pinch salt
  • 2 eggs
  • 0.5 dl milk
  • 300 g apricots, cut into pieces
  • 2 cm ginger, finely grated
  • Utensils
  • Für ein Muffins-Blech mit 12 Vertiefungen von je ca. 7 cm Ø, mit Papier-Backförmchen ausgelegt

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  • Teig

    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 dough 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.
  • Backen

    ca. 25 Min. in der Mitte des auf 180 Grad vorgeheizten Ofens. Herausnehmen, etwas abkühlen, Muffins aus dem Blech nehmen, auf einem Gitter auskühlen.
  • Haltbarkeit:

    In einer Dose gut verschlossen ca. 2 Tage.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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