Ganache Dipped Apricot Muffins

Ganache Dipped Apricot Muffins
I am often tempted to try recipes from little reader-contributed cooking leaflets in Bulgarian newspapers, although that can be rather risky. This recipe seemed straightforward, but I would certainly re-do it if I go back to it. You have standard muffin dough – half with cocoa, half – vanilla based. After the first scoop you add chopped apricots (should have added way more!). You top it off with the vanilla scoop. Bake and then dip in some ganache and cover with chopped pistachio nuts.

Here is the recipe if you wanna give it a go – the dough does seem to be too dense and buttery (which is in a way NOT a bad thing), so all kinds of substitutions work.

Cream 200g of soft butter with 150g of sugar. Add two eggs. Separately mix 300g of flour with 2 teaspoons baking powder. Add vanilla or other aromas. Mix the dry and the wet ingredients. Separate the dough in two batches, add 2-3 tablespoons of cocoa to one, and mix thoroughly. (by the way added half a cup of milk spontaneously, because the mix was too thick). Chop 300g of apricots – fresh or conserved. I used chopped Trader Joe’s frozen apricots (after I defrosted them).

In a muffin tin, for each muffin, pour a scoop of cocoa mix first, a tablespoon of apricots and then a scoop of vanilla mix. Bake at 350-360C for 35-40 minutes. Top with ganache and nuts.

(Recipe was in print, in Bulgarian only).