Apricot Muffin Recipe
I like fruity moist cakes more than regular cakes. Therefore, when the season of a fruit comes, one of the first recipes I make with that fruit is cake. This is how my apricot muffin recipe came out. At first, I intended to make plain muffins, but I saw that there were a few apricots left in the cupboard, so I used them.
The main determining ingredient of the recipe is, of course, apricot. Being sweet or sour affects the amount of sugar, and being juicy or stuffy affects the amount of flour. Although I don't normally like cakes with a lot of sugar, since the apricots I use are sour, I added a quarter cup more than the amount of sugar I normally use. If the apricots you use are very sweet, you can reduce the amount of sugar to 3/4 cup. If you want to add other ingredients to the cake and these ingredients are also sugary, you should also consider this when adjusting the amount of sugar. For example, if you are going to make a raisin bundt cake, you can reduce the amount of sugar because raisins are sugary. But if you want to make a walnut cake, you will not need to change the amount of sugar, as walnuts do not contain sugar.
You can also use peach instead of apricot if you wish. Apricot puree obtained from 5 apricots is approximately 1 cup of water. If you are going to use peach, you can measure it with this amount.
Enjoy the recipe...
- 2 eggs,
- 1 cup of granulated sugar,
- 1/2 cup of oil,
- 1/2 cup of milk,
- 5 large soft apricots,
- 10g of baking powder,
- 2 cups of flour,
- Almonds for topping.
- Pulse the apricots in a food processor or mash with a fork until pureed,
- Beat the eggs and sugar until they have a creamy consistency,
- Add oil and milk and whisk,
- Add the apricot puree and whisk,
- Keep whisking, adding the flour little by little.
- After adding half of the flour, add the baking powder together with the flour and whisk,
- Add the remaining flour little by little, controlling the consistency of the dough, add as much as necessary and whisk until it has a smooth consistency,
- If you taste it and find it low in sugar, add sugar and beat,
- Divide the mixture evenly into the muffin molds,
- Sprinkle almonds on them,
- Bake at 180 C degrees until golden brown.