Hazelnut muffins with cinnamon and apricot

Name: hazelnut muffins with cinnamon and apricot
Total time: 50 min
Yield: 12
Ingredients: 120 gram butter; 2 egg; 100 milliliters buttermilk; 50 gram white hazelnuts; 200 gram light brown caster sugar; 400 gram flour; 1 teaspoon baking powder; 1 teaspoon cinnamon powder; 6 apricot

Ingredients

120 gram butter
2 egg
100 milliliters buttermilk
50 gram white hazelnuts
200 gram light brown caster sugar

400 gram flour
1 teaspoon baking powder
1 teaspoon cinnamon powder
6 apricot

Directions

Preheat the oven to 200 ° C. Beat the butter with the eggs and buttermilk airy.
Mix the hazelnuts with the sugar, the flour, the baking powder, the cinnamon and a pinch of salt.
Pour in the egg mixture and stir together with a fork. The mixture must remain irregular for an airy result.
Put the batter in the cake molds and put half an apricot on it, with the hollow side up. Bake the muffins in the oven for 25-30 minutes.