Muffins with apricots and cocoa
An irresistible combination for any time of the day
These fluffy, delicious muffins with many fresh apricot pieces taste excellent for breakfast, as a snack or for a sweet break.
for 12 muffins
350 g Val Venosta apricots 170 g flour 40 g dark cocoa powder 1 tsp. baking powder 3 eggs 160 g sugar 1 tsp. vanilla sugar 60 ml seed oil 150 g mascarpone for decorating Chocolate coating
Wash and dry apricots, remove the core and cut into small cubes of approx. 1 x 1 cm. Put aside. Mix flour with cocoa and baking powder in a soup plate and put aside.
Preheat the oven to 180°C (top/bottom heat) and line a muffin pan with muffin papers. Beat the eggs with sugar and vanilla sugar with an electric whisk in a bowl until frothy. Continue beating and add seed oil drop by drop. Then stir in mascarpone.
Add the flour with cocoa and stir until homogeneous. Fold in apricot pieces with a spatula.
Distribute the dough evenly in the 12 muffin papers with an ice cream scoop and bake in the oven at 180°C for about 22-25 minutes (make the toothpick test). Take out of the oven, let cool on a cooling rack and decorate with chocolate coating.
Recipe from Julia Morat
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.
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