Apricot and chocolate Muffins

from Rigoni di Asiago, Fiordifrutta, Sweet
  • Level
  • Duration
    - min. (Preparation)
    - min. (Cooking)
  • Portions


  • 300 g | Flour
  • 2 g | Baking powder
  • 2 g | Baking soda
  • 2 | Spoons poppy seeds
  • 2 | Teaspoons grated orange peel
  • 1 | Chocolate bar
  • 2 | Eggs
  • 1 | Stick of butter
  • 150 g | Fiordifrutta Apricot
  • 100 g | Plain yogurt


Preheat oven to 180° C. Sift the flour, baking powder and baking soda into a large bowl and stir in the poppy seeds with the grated rind and the chopped chocolate. Meanwhile melt in a saucepan over low heat, butter and Fiordifrutta Apricot jam. When the mixture has assumed a homogeneous consistency, removed from the fire. In another bowl, beat the eggs with the yogurt and stir in the butter mixture and jam. Then add everything into the bowl with the flour and mix quickly with a few turns of a spoon, from top to bottom. Fill the cups half and put in the oven, for 20 minutes. When cooked, wait another 5 minutes before turning out. Transfer the muffins on a wire rack to cool.


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