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Apricot cupcakes

I like to experiment. This time, very tasty and refreshing cupcakes turned out.

Apricot cupcakes
Servings3 Serving
CategoryDifficultyEasy
Ingredients
 1 Egg
 120 g Ripe apricots without pits
 50 g Flour (I had corn flour. If you use whole wheat flour, you don't need linseed)
 3 g Flax seeds (or 5 g chia seeds)
 ½ tsp. Baking powder
 Sweetener
Directions
1

Boil apricots (I do this by putting the berries in the microwave at maximum power for ~ 2 minutes) and beat with a blender.

2

Blend the egg with the apricot puree, and add the rest of the ingredients.

3

Divide the dough into molds, put it in the oven at 175 degrees, and bake for ~ 25 minutes.

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Nutrition Facts

Finished product weight 198

Servings 3


1 serving contains
Calories 110.2
% Daily Value *
Total Fat 2.6g4%
Total Carbohydrate 15.5g6%
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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