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Frangipane and apricot muffins
4.4 8 ratings
Prep. 5 min
Total 35 min
6 pieces
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Ingredients

  • dried apricots
    80 g
Frangipane
  • blanched almonds
    50 g
  • caster sugar
    40 g
  • unsalted butter
    50 g
  • plain flour
    15 g
  • baking powder
    ¼ tsp
  • natural almond extract
    ⅛ tsp
  • egg
    1
  • sea salt
    2 pinches
Muffin mixture
  • unsalted butter room temperature, cut into pieces (2 cm)
    125 g
  • milk
    125 g
  • natural yoghurt
    200 g
  • egg
    1
  • vanilla bean extract
    1 tsp
  • self-raising flour
    300 g
  • caster sugar
    125 g
  • slivered almonds plus extra 1 tbsp to decorate
    30 g
  • icing sugar to dust

Difficulty

easy

Nutrition per 1 piece

Sodium 708.8 mg
Protein 13.5 g
Calories 2863.1 kJ / 684.3 kcal
Fat 35.6 g
Fibre 4.1 g
Saturated Fat 17.4 g
Carbohydrates 80.6 g

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