Milk muffins with apricots

Apricot muffins are airy and especially fragrant, with a slight sourness. Ready-made pastries look very interesting - small muffins with yellow fruits look like fried eggs.

Ingredients

• Ripe apricots - 6-9 pcs.
• Milk - 200 ml
• Sour cream of medium fat content - 2 tbsp. l.
• Butter - 100 g
• Egg - 1 pc.
• Wheat flour - 240 g
• Sugar - 250 g
• Baking powder - 0.5 tsp
• Soda - 0.25 tsp
• Salt - a pinch

Directions

1. In a deep bowl, mix milk, sour cream and one egg.
2. Mix a little with a mixer. Then add sugar.
3. Continue beating the ingredients until the sugar dissolves.
4. Melt the butter beforehand so that it is not too hot. Pour it into the whipped mixture.
5. Pour in a pinch of salt, soda and baking powder so that the muffins rise well and become airy.
6. Then we add flour. It must be sifted so that the dough for cupcakes is tender, without lumps.
7. Thoroughly mix the dough with a silicone spatula, achieving a smooth, uniform texture.
8. Line a muffin baking dish with paper baskets. Fill them two-thirds with dough. We clean the apricots from the stones. Place an apricot half, flesh side down, in the middle of each blank. Dip it a little in the dough.
9. We will send muffins in milk, with apricots, to the oven, turned on at 180 degrees. Bake muffins for 25-30 minutes until dry.
10. Put the finished muffins with apricots on a wire rack and cool completely.
11. We will serve muffin cupcakes with tea, juice or homemade fruit compote.