Muffins with dried apricots
4 servings
40 minutes
Muffins with dried apricots are a cozy blend of American baking and Eastern notes. The history of muffins traces back to England, but Americans transformed them into soft, airy treats. Dried apricots add a sweet fruity touch that complements the buttery dough with a gentle tartness. These muffins have a delightful balance of sweetness and light bitterness, making them an ideal breakfast or accompaniment to a cup of hot tea. They are easy to make and stay fresh for a long time, perfect for both everyday snacks and special moments. The aroma of warm dough with hints of dried fruits creates a homely atmosphere. The flavor spectrum unfolds with each bite: first the tenderness of butter and sugar, then the softness of the dough, and finally the rich sweetness of dried apricots. These muffins are simple yet exquisite delights!
1
Preheat the oven to 200 degrees. Grease the muffin pan with oil or place a paper liner in each cup.
- Butter: 60 g
2
Place finely chopped dried apricots in a bowl and pour boiling water over them. Leave for 5 minutes.
- Dried apricots: 160 g
- Boiling water: 1 glass
3
In a bowl, mix flour, sugar, baking soda, and salt.
- Wheat flour: 2 glasss
- Sugar: 0.8 glass
- Baking soda: 1 teaspoon
- Salt: 0.5 teaspoon
4
In another bowl, beat the egg with softened butter, vegetable oil, and buttermilk.
- Chicken egg (large): 1 piece
- Butter: 60 g
- Vegetable oil: 0.3 glass
- Buttermilk: 200 g
5
Combine both mixtures and mix well. Add the dried apricots after draining the water, and mix again (the dough will be slightly lumpy).
- Dried apricots: 160 g
6
Fill the molds two-thirds full with batter and bake for 15-20 minutes until done, checking with a toothpick.
7
Leave in the mold for 1 minute, then transfer to a plate.
