Fake Breakfast Egg Muffins

Preheat the oven to 180 °C and line two muffin trays (12 muffins each) with paper cups. The amount of batter is enough for about 20 muffins.

For the batter, beat the eggs with sugar, vanilla sugar and oil until foamy. Mix in the yogurt and finally fold in the flour with the baking powder.

Pour the batter into the muffins and place an apricot half on each muffin.

Bake the muffins for about 20 minutes at 180 °C.

Place the muffins on a cake rack to cool and melt the white chocolate coating in a bain-marie.

Spread the couverture on the muffins so that the apricot half is still visible.

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