As summer progresses and apricots exit of season, strive these truffles with ripe plums as a change.
Nonstick vegetable oil spray
cup all-motive flour
1/2 teaspoons baking powder
/4 teaspoon kosher salt
tablespoons (3/4 stick) unsalted butter, room temperature
/3 cup sugar
teaspoon finely grated lemon zest
teaspoon vanilla extract
/3 cup complete milk
apricots, halved, pitted, cut back into 1/4-jog wedges
tablespoons raw sugar
An frequent 12-cup muffin pan
Preheat oven to 350°. Coat muffin cups with nonstick spray. Fling flour, baking powder, and salt in a medium bowl.
The employ of an electrical mixer, beat butter and sugar in a single other medium bowl, every so often scraping down sides of bowl, till light and fluffy, about 2 minutes. Add egg, lemon zest, and vanilla and beat till blended.
With mixer on low elope, add dry ingredients in 3 additions alternately with milk in 2 additions, starting and ending with dry ingredients. Divide batter among muffin cups (cups will be simply one/3 pudgy) and snug tops. Top with apricot slices and sprinkle with raw sugar.
Bake till truffles are golden and a tester inserted into the centers comes out well-organized, 20–25 minutes. Transfer pan to a wire rack; let pan cool 5 minutes. Transfer truffles to rack and let cool entirely.
DO AHEAD: Desserts would be made 1 day forward. Store airtight at room temperature.
Nutrition Per Serving
1 serving contains: Energy (kcal) 120 Fleshy (g) 6 Saturated Fleshy (g) 4 Cholesterol (mg) 35 Carbohydrates (g) 15 Dietary Fiber (g) 0 Total Sugars (g) 7 Protein (g) 2 Sodium (mg) 115