Apricot almond muffins

I have finally declared my "muffinmania"... as you can see from the labels I added to my blog. So, this is another of the series, a very simple and delicious recipe that well mix the sweet and "sunny" taste of dry apricots with the delicate fragrance of almonds and the raw touch of cane sugar. Even if you are not "addicted" like me...hope you will enjoy these Apricot almond muffins! 

Apricot almond muffins

(the recipe is taken from Muffin and cupcakes, a book from Cucina Moderna, Italy. Makes 12 muffins)

150 g self raising flour

50 g white flour type "00"

salt

30 g finely chopped almonds

125 g softened butter

150 g cane sugar

1/2 teaspoons vanilla essence

2 big eggs, lightly beaten

1,25 dl milk

90 g dry apricots cut into little pieces

25 g almond flakes 

Preheat the oven to 170 ˚C (centigrade). Line muffin pans with paper liners. Sift the two types of flour with a pinch of salt in a bowl. Add the chopped almonds.  In another bowl, beat butter, sugar and vanilla on medium – high speed until a cream is obtained. Add eggs, one by one, stirring a bit. Lower speed at minimum and mix the dry ingredients with milk. Add dry apricots and almond flakes stirring with a spoon. Pour the mixture into the paper liners until 2/3 full. Cover the top of the muffins with some additional almond flakes as a decoration. Bake for 20-25 minutes until the muffins reach the right consistency. Let them cool completely.