70 min.
Wash and dry apricots, remove the core and cut into small cubes of approx. 1 x 1 cm. Put aside.
Mix flour with cocoa and baking powder in a soup plate and put aside.
Muffins with apricots and cocoa
An irresistible combination for any time of the day
These fluffy, delicious muffins with many fresh apricot pieces taste excellent for breakfast, as a snack or for a sweet break.
40 min.
Ingredients
for 12 muffins
350 g Val Venosta apricots
170 g flour
40 g dark cocoa powder
1 tsp. baking powder
3 eggs
160 g sugar
1 tsp. vanilla sugar
60 ml seed oil
150 g mascarpone
for decorating
Chocolate coating
350 g Val Venosta apricots
170 g flour
40 g dark cocoa powder
1 tsp. baking powder
3 eggs
160 g sugar
1 tsp. vanilla sugar
60 ml seed oil
150 g mascarpone
for decorating
Chocolate coating
Preparation
Preheat the oven to 180°C (top/bottom heat) and line a muffin pan with muffin papers. Beat the eggs with sugar and vanilla sugar with an electric whisk in a bowl until frothy. Continue beating and add seed oil drop by drop. Then stir in mascarpone.
Add the flour with cocoa and stir until homogeneous. Fold in apricot pieces with a spatula.
Distribute the dough evenly in the 12 muffin papers with an ice cream scoop and bake in the oven at 180°C for about 22-25 minutes (make the toothpick test). Take out of the oven, let cool on a cooling rack and decorate with chocolate coating.
Recipe from Julia Morat
Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.
65 min.
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