How to make Thyme and Apricot Muffins - An unusual combination of thyme and apricot make these muffins special.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour, Golden apricots (गोल्डन अप्रीकौट )

Cuisine : Fusion

Course : Snacks and Starters

Thyme and Apricot Muffins Recipe Card

Thyme and Apricot Muffins
Print

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Thyme and Apricot Muffins checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Til Mil Paneer, Paneer Gulgul, Sweet Potatoes With Honey, Peanut Jam French Toast.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Thyme and Apricot Muffins Recipe

  • Refined flour 1 teaspoon

  • Golden apricots chopped 1/2 cup

  • Refined flour (maida) 1 cup

  • Baking powder 1/2 teaspoon

  • Eggs 3

  • Vanilla essence a few drops

  • Butter 1 cup

  • Castor sugar (caster sugar) 1 cup

Method

Step 1

Preheat oven to 180°C.

Step 2

Sieve together refined flour and baking powder into a bowl.

Step 3

Break eggs into another bowl, add vanilla essence and set aside.

Step 4

Combine butter and castor sugar in a third bowl and cream until fluffy.

Step 5

Add the eggs one by one and cream till fluffy.

Step 6

Add apricots and thyme leaves to the flour mixture and mix well. Add this mixture to butter-sugar mixture and fold in lightly.

Step 7

Fill a piping bag with the prepared mixture and pipe out into individual muffin moulds. Arrange the muffin moulds on a baking tray. Place the tray in the preheated oven and bake for twenty-five to thirty minutes.

Step 8

Remove from oven, cool, remove from moulds and serve warm.