Muffins With Rigoni Apricot Fiordifrutta

Muffins With Rigoni Apricot Fiordifrutta

Prep Time: 10 minutes | Total Time: 45 minutes


  • 2 ½ cup of flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tablespoons poppy seeds
  • 2 teaspoons grated orange peel
  • 1/3/cup chocolate into small pieces
  • 2 eggs
  • 1 stick of butter
  • ½ cup of organic Apricot jam Fiordifrutta Rigoni di Asiago
  • 1/3 cup of plain yogurt


  1. Preheat oven to 180 degrees C.
  2. Sift the flour, baking powder and baking soda into a large bowl and stir in the poppy seeds with the grated rind and the chopped chocolate.
  3. Meanwhile melt in a saucepan over low heat, butter and jam. When the mixture has assumed a homogeneous consistency, removed from the fire.
  4. In another bowl, beat the eggs with the yogurt and stir in the butter mixture and jam. Then add everything into the bowl with the flour and mix quickly with a few turns of a spoon, from top to bottom.
  5. Fill the cups half and put in the oven, for 20 minutes.
  6. When cooked, wait another 5 minutes before turning out. Transfer the muffins on a wire rack to cool.
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