Cornbread muffins with apricots, almond and lime ricotta
A delicious American recipe for cornbread muffins with apricots, almond and lime cheroot.
- 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
Preheat the oven to 180 ° C. Grind the slices of bread with the almonds and the sugar.
Cut the apricots into small pieces. Mix the bread mixture with the apricots, the raisins, the eggs, the milk and the butter.
Spoon this mixture into the muffin mold or cake molds so that they are 3/4 full.
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).
Mix the ingredients for the lime ricotta and serve with the muffins.
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