250 ml full-fat
liquid cream 100 g sugar
125 ml butter
125 ml hot
water 1 teaspoon vanilla
extract Muffin preparation:
Preheat the oven to 180°C. Grease a muffin tin (12 indentations).
Beat the eggs with the sugar until the mixture is light and fluffy.
Stir in the apricot jam.
Sift the flour, salt and baking soda, then add them to the mixture.
Add the melted butter, vinegar and milk. Mix until you get a homogeneous dough.
Divide the batter among the pans, filling each cavity 2/3 full.
Bake for 25 minutes, or until a toothpick comes out clean.