Egg-free cupcakes

Delicious soft and sweet egg-free muffins on applesauce. Ideal for making lean pastries.

Cooking time 30 minutes


Apple puree (baby puree from apples) 250 g

Flour 200 g

Sugar 120 g

Dried apricots 50 g

Vegetable oil 4 tbsp. l.

Powdered sugar 1 tbsp. l.

Baking powder 1 tsp.


Soak dried apricots in boiling water, dry and chop finely.

In a large bowl, combine flour, sugar and baking powder.

Add finely chopped dried apricots.

In another bowl, combine applesauce and vegetable oil.

Add flour and sugar.

Mix the dough well.

Grease the molds with vegetable oil and lay out the dough, 2/3 of the volume.

Bake in preheated to 180 degrees C for 30 minutes.

Cool the finished muffins and remove from the molds.

Our delicious egg free muffins are ready. Sprinkle with powdered sugar and serve.

Bon appetit!