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Sara Homsher
Cornbread muffins with apricots, almond and lime ricotta
A delicious American recipe for cornbread muffins with apricots, almond and lime cheroot.
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Ingredients
- 5 cut Corn bread
- 50 gram white almonds
- 1 bag vanilla sugar
- 1 tablespoon white caster sugar
- 100 gram dried apricots violence in hot water
- 50 gram white raisins
- 2 egg beaten
- 100 milliliters milk
- 75 gram butter molten
- 200 gram ricotta
- 1 teaspoon lime grater
- 1 tablespoon lime juice
- 2 tablespoon white caster sugar
Kitchen Stuff
Directions
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Preheat the oven to 180 ° C. Grind the slices of bread with the almonds and the sugar.
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Cut the apricots into small pieces. Mix the bread mixture with the apricots, the raisins, the eggs, the milk and the butter.
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Spoon this mixture into the muffin mold or cake molds so that they are 3/4 full.
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Bake the muffins in the middle of the oven for about 20 minutes. (This can also be done a day in advance, provided you keep them closed afterwards).
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Mix the ingredients for the lime ricotta and serve with the muffins.
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Nutrition
295Calories
Sodium0% DV0g
Fat25% DV16g
Protein16% DV8g
Carbs9% DV28g
Fiber0% DV0g
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