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 SAUCE • 120g = ½ cup Evaporated milk • 38g = 1/8 cup + 3 tsp Sugar • 3g = ½ tsp Vanilla pure extract • 57g = ½ stick Butter, unsalted, melted