Apricot Muffins

For the apricot muffins, cut the apricots crosswise, place in boiling water for 30 seconds, rinse and drain. Skin the apricots, cut them in half and remove the seeds. Chop fresh and dried apricots and marinate in rum and almond syrup.

Melt butter. Mix flour with baking powder. Beat eggs, sugar, butter and buttermilk with hand mixer until smooth.

Add flour mixture and stir until smooth.

Fold in apricots until evenly incorporated.

Grease the cups of a muffin tin (12 cups of 100 ml each) and spread the batter evenly in them. Bake in the heated oven at 200 degrees (gas 3, convection oven 180 degrees) on the 2nd rack from the bottom for 25-30 minutes. Remove from the oven and let cool. Dust with powdered sugar and bring the apricot muffins to the table with fresh apricot halves of your choice.

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