I bought some Hemskirke apricots at Andy’s for my friend Nina on Tuesday and she dropped by tonight to pick them up.

The muffins were cool enough to offer. I’d looked up the raspberry cupcakes in Sweet and even though they’re great, I wanted less fat and sugar, so I thought I’d play with it a bit.

They’re not too sweet, I warned.

I like not too sweet, she answered.

One bite and she really wanted that recipe. I told her I’d have to go write it down quick, I had winged it on the fly. So before I forget what I did, here goes:

Oven at 350, I used paper liners in my 12-muffin tin

1 c flour

1 c almond flour

1/2 sugar

1 tsp baking powder

about a half tsp salt.

Mix.

Separately, whisk:

5 tbl melted butter

1/2 c Greek Gods Plain Traditional yogurt, which is quite thick and has zero runniness

2 eggs

1/2 tsp almond extract

Mix the wet ingredients into the dry, spoon out into the muffin tin, put three or four raspberries on top of each (that have been carefully patted dry with paper towels after rinsing) and sprinkle across the top with turbinado sugar or, what I had on hand, Costco’s organic sugar.

I checked them at 22 minutes and took them out after 23 after a toothpick test.

Nina said they had a bit of a marzipan aspect to them, and I said, Yeah, I like that, and she said she did, too.

And then she happily took her apricots home along with a muffin for her husband, with me saying, If you have more than you can eat, make those muffins–only put a cut-side-up apricot half on each one. (Let the skin of the apricot hold in the juices because Andy’s Hemskirkes have a lot.)

She was looking forward to it.

And a good time was had by all.

(I should go look around here to see how similar this is to the last time I did a batch along these lines.)

Edited to add, and if you ever wanted to hear Sandra Boynton’s voice, here’s your chance. Avec des petits pois.