Apricot Almond Muffins

For the apricot-almond muffins, preheat the oven to 160°C convection oven. First mix the apricot jam with the liqueur, oil and sugar. Then add flour, grated almonds and baking powder. Carefully fold in apricot cubes and chopped almonds.

Fill muffin cups 2/3 to 3/4 full with batter. Small muffins need at least 10-15 minutes in the oven, large ones considerably longer. Use a toothpick to test whether the apricot-almond muffins are baked through – the toothpick should not be moist and a few crumbs should stick.

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