Fried-Egg Muffin

Preheat the oven to 150°C fan (175°C conventional). Drain the apricot halves well in a sieve.

Thoroughly mix the flour, baking powder and baking soda in a bowl.

In a second bowl, whisk the egg, sugar, oil, vanilla sugar and natural yogurt until frothy.

Fold the flour mixture briefly into the wet ingredients, stirring only until no dry flour remains.

Grease 12 muffin cups and dust with flour or place paper liners. Divide the batter evenly among the cups.

Press an apricot half into the center of each batter portion, rounded side facing up.

Bake the muffins in the preheated oven for about 20–25 minutes, until golden.

Let the muffins rest in the tin for 5 minutes, then remove and cool completely on a wire rack.

Stir the powdered sugar with lemon juice and egg white into a smooth, thick glaze.

Pour the glaze around the apricot on the cooled muffins and let dry.