Walnut and Apricot Muffins

Everyone hello,

I prepared muffins for the breakfast we will have in Çengelköy at the weekend. As always, I took it with my phone as soon as it was cooked and shared the photo. The look was so pleasing that almost everyone asked when I would share the recipe. On the way out, I took 3 of them to take pictures later. I lupped 2 of them after the shoot yesterday and 1 of them after lunch :)

While we are preparing cakes or muffins, we usually prefer to use oil, but in order to give these cakes justice, butter should be used. After all, they are not always cooked at home and we do not eat them every day (as if I am not the one who ate muffins 3 days in a row since Sunday :) )

Butter, walnuts and apricots were a stunning trio, not to mention the cinnamon I added :) For your information, I'll stop baking muffins for a while and turn to lighter and greener recipes :)

Love…

Ingredients for Walnut and Apricot Muffin Recipe

• 3 pieces of eggs
• 1 fingers missing granulated sugar from 2 glass of water
• 80 g butter at room temperature (about 5-6 tablespoons)
• 1 water glass milk
• 1 pc baking powder
• 2 cup of heaped flour
• 1 cup of finely chopped walnuts
• 10 dried apricots
• 1 teaspoon vanilla flavoring
• 2 teaspoon of cinnamon

How to Make Walnut and Apricot Muffin Recipe?

1. Beat the eggs and granulated sugar at high speed until it becomes like snow.
2. Add room temperature butter and continue mixing. When it is completely mixed, add the milk and vanilla flavoring.
3. Add the flour, cinnamon and baking powder to the mixture.
4. When fully mixed, add 1 glass of finely chopped walnuts, 10 diced apricots to the dough and mix with a spatula.
5. Place the cake papers on the cupcake tray, distribute the cake mix with the help of an ice cream spoon, if not, with a tablespoon.
6. Bake in a preheated oven at 180 degrees for about 25-30 minutes and remove from the oven.