Carrot and Apricot Muffins
Ingredients
- For the muffins
- 8 dried Apricot
- 1 carrot
- 2 eggs
- 50 grams Whipped cream
- 4 Tbsps cane sugar
- 3 Tbsps raisins
- 50 grams chopped almonds
- 2 tsps grated Orange peel
- 150 grams Whole wheat flour
- 2 tsps Baking powder
- ½ tsp baking soda
- Also
- 1 Muffin tin (12-well)
- soft butter (for muffin tin)
- For the garnish
- 4 Tbsps Apricot jam
- Corn flakes
Preparation steps
For the muffins, cut the apricots into thin strips. Peel carrot and finely grate. Beat eggs with sugar, whisk in creme fraiche and stir in grated carrot, raisins, apricots strips, chopped almonds and orange peel.
Mix flour, baking powder and baking soda in another bowl and stir briefly with the egg mixture until all dry ingredients are moist.
Coat wells of muffin tin with butter, spread the batter in the wells and bake on middle rack in preheated oven 180°C (approximately 350°F) until golden, 20-25 minutes.
For the garnish, mix apricot jam with about 2 tablespoons water in a small saucepan and heat until warmed. Pass through a sieve.
Let the muffins cool slightly int the tin, then remove from the wells and allow to cool completely. Top the cooled muffins with jam, sprinkle with cornflakes and press it down slightly to adhere.
