Poppy seed muffins with dried apricots
Description
The baking is simple and quick. The aroma of these cupcakes will fill your entire home, and your family will gather in the kitchen even without an invitation :) Delicious, moderately sweet, with a pleasant tang from the apricot pieces, these cupcakes will win you over from the very first bite. They're incredibly easy to make—you won't even get your hands dirty. The baking is done. Serve at the table.
Instructions
- 1
Step 1
1. First, let's prepare the poppy seeds. Measure the required amount, pour it into a saucepan, and add half a cup of water. Cook until the liquid has completely evaporated. Then let it cool.
- 2
Step 2
2. Grind the cooled poppy seeds. You can grind them directly in a coffee grinder, then cook.
- 3
Step 3
3. Cream the soft butter with sugar.
- 4
Step 4
4. Add honey (mine is neither thick nor runny), eggs (it's better to add only two eggs, and the third one if necessary at the end of kneading the dough). Mix until relatively uniform.
- 5
Step 5
5. Now add salt, cinnamon, poppy seeds, and chopped apricots. Mix well.
- 6
Step 6
6. Add the flour mixed with baking powder. Mix the dough with a spoon. If the dough turns out too thick, gradually add another beaten egg.
- 7
Step 7
7. This is what the dough looks like; it is quite thick.
- 8
Step 8
8. Grease the muffin tins with butter and fill them with the dough. This makes 12 muffins. Let rise in a warm place for 1 hour.
- 9
Step 9
9. Then bake in a preheated oven at 180 degrees for about 35-40 minutes. Look how golden they turn out. Don't forget to check for doneness with a wooden toothpick.
- 10
Step 10
10. Let the muffins cool slightly in the molds, then remove them — and you can dust with powdered sugar.