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.
Michel Belin loves his job as he is able to give free reign to creativity whilst respecting tradition. Every year, with new cakes and chocolates, he invites his customers to explore new worlds of taste. Flavours or events celebrating the richness and originality of Occitan culture in the South of Fr [...](France)