SOFT APRICOTS MUFFINS

* 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.