This is a traditional dessert from South Africa. The secret ingredient is a bit of apricot preserves. The texture is airy and rich when you add the sauce, it’s sinfully sweet and used to be a Nanndi favorite.
Yield: 12 regular size muffins (50g each).
• 125g = 1cup All purpose flour
• 25g = 3T Cornstarch
• 2g = ½ tsp Baking powder
• 6g = 1 tsp Baking soda
• 100g = 2 Eggs
• 100g = ½ cup Sugar
• 95g = ½ cup Light brown sugar
• 30g = 1 T Apricot preserves
• 20g = 1T+1tsp Butter, unsalted, melted
• 12g = 1 T Apple cider vinegar
• 120g = ½ cup Milk whole or 2%
• 3g = (a bit less than teaspoon) Kosher salt
• 120g = ½ cup Evaporated milk
• 38g = 1/8 cup + 3 tsp Sugar
• 3g = ½ tsp Vanilla pure extract
• 57g = ½ stick Butter, unsalted, melted
Sift the dry ingredients together and keep on the side
Beat the eggs, sugar, brown sugar and apricot preserves (using the paddle attachment if you have a stand up mixer) until light in color.
Then with the mixer on low speed, add the vinegar, then the milk and salt.
Mix in the dry ingredients making sure to scrape down the bottom and the sides after the first half. Drizzle in the melted butter right after you add the second half.
Scrape down the sides and bottom again. Do not over mix; you can stop as soon as all the ingredients have been incorporated.
Transfer to an airtight container and leave in the refrigerator at least 2 hours or even overnight.
Preheat your oven to 350F
You can make this recipe in regular muffin tins (50g in ea cavity) or large muffin tins (85g) or in any mold you’d like. The baking times will change but they are ready when a toothpick comes out clean from the center.
I place a muffin tin liner to prevent them from sticking but traditionally, you would be presenting them upside down so it is not worth it to use super nice liners because you would have to peel them off and throw them away.
If baked on a regular muffin tin, they take about 25-30 minutes but always check a few minutes before or after since every oven is different.
Take out from the tin and let them cool on a wire rack while you prepare the sauce.
For the sauce, simply mix all ingredients in a microwave safe container and heat until the butter is melted. Mix well to dissolve all the sugar. It is now ready to use.
Poke some little holes into each muffin with a toothpick and proceed to pour some of the sauce in each muffin. They take a little bit to soak in the sauce so you might have to go over two or three times to use up all the sauce.
For the traditional presentation, place some sauce on the plate, unmold the muffin and place it upside down and pour more sauce on top. Decorate as you wish; I used candied orange peels and toasted pistachios which are delicious flavor combinations. But caramel, chocolate or more apricot preserves are great additions as well.