Gourmet from Un tocco di Zenzero is hosting Muffin Monday 03. She is asking for spicy muffins.
Here in Andalucia you can already buy apricots, and as I loved this cake so much, I decided to make the same batter but bake in muffins-pan.
Next time I will do just half of the batter but double the amount of apricots. So you will get more juicy muffins.
Cardamom-Apricots-Muffins
makes 6
115 g melted butter
100 g brown sugar
2 eggs
2 tb cream
2 cardamom pods
115 g flour
135 g almonds, grated
1 1/2 ts baking powder
Topping
3 apricots, cut into small pieces
1 tb brown sugar
1 tb flaked almonds
Preheat oven to 200°C.
Topping: Mix sugar, apricots and flaked almonds and let stand for 30 minutes.
Separate the seeds of the cardamom pods. Crush the seeds in a mortar.
Grease 6 muffin-pan cups or line with paper baking liners.
In large bowl, stir together flour, crushed cardamom seeds, baking powder and almonds.
In medium bowl, mix together melted butter, eggs and sugar until pale and fluffy.
Mix the flour mixture with egg mixture.
Spoon batter into prepared muffin-pan cups.
Spread prepared apricots over muffins.
Bake 25 to 30 minutes, until a toothpick inserted in center of muffin comes out clean.
Optional: Dust with icing sugar before serving.
More recipes and entries in English.
so yummy!
Beautiful and scrumptious! I can’t wait to buy apricots…
I’m late. I publish my recipe tomorrow for Sandra. Yours spicy muffins are wonderful !
Looks lovely! I am not too familiar with cardamom but would love to try them!
Ich bin happy, dass mein Englisch gerade ausreicht um alles zu verstehen – ich werde es nachbacken so bald es hier aromatische Aprikosen gibt. Gerade die Kombi mit Kardamom macht mich neugierig! Grüße vom Bodensee schickt die Ellen
REPLY:
Wenn du oben auf Cake klickst, findest du das Rezept auf Deutsch, als Kuchen zwar. Mir hat der Kuchen sogar etwas besser geschmeckt, weil da mehr Aprikosen draufkommen.
Miammmm!
Hallo, Zorra!
Das Rezept hat mir so gut gefallen, daß ich es gleich als
Aprikosen-Muffins mit Kardamom nachgebacken habe. Lecker!
Liebe Grüße, Sus