Soft apricots Muffins
Par Michel BELIN
FOR THIS RECIPE
- For 8 muffins of 65 g
- 120 g flour T55
- 4 g baking powder
- 1 g salt
- 1 egg
- 130 ml milk
- 50 g melted butter
- 70 g sugar
- 50 g soft apricots
- 50 g of chopped sugared almonds*
* For persons allergic to almonds, cubes of orange or chocolate chips can replace sugared almonds.
Mix the flour, the baking powder and the salt.
In a bowl, mix the egg, the milk, the melted butter and the sugar.
Pour the liquid ingredients in the flour and yeast mix.
Cut the soft apricots into small cubes and incorporate to the preparation with the grinded sugared almonds.
With a spoon, fill paper liners 5 to 6 cm in diameter or buttered muffins moulds (except if you are using silicone moulds).
Put in the oven at 180°C (355°F) during 15 to 20 minutes.
Leave to cool for 10 minutes before unmolding.
OUR SMALL STEPS
Temperatures are getting colder, which means the arrival of chestnuts in the windows of our pastry chefs! Many chefs propose their versions of Mont-Blanc, where the chestnut cream always rubs shoulders with whipped cream and meringue.
At the end of the year, the chocolate factory is invited on Netflix, with a new show featuring Amaury Guichon, his spectacular technical know-how and 8 professional candidates in competition. Season 1 of A l'Ecole du Chocolat will be available on November 26, 2021!
Advent calendars are now available from most of your artisans: in limited editions, it seems you have to order them to be sure to have them, this year even more than the others!