Playing in the Kitchen: White Chocolate-Apricot Muffins

Who needs the Muffin Man? I made wonderful muffins this weekend from a November 2000 Cooking Light

Very tasty. Though having a muffin man around may not be the worst thing 😉 Until then, here is the recipe, enjoy!

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White Chocolate-Apricot Muffins

Prep Time

3 hrs 5 mins

Cook Time

22 mins

Total Time

3 hrs 27 mins

 

Course: Breakfast

Servings: 12

Author: Cindy Campbell

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon minced crystallized ginger
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 ounces premium white baking chocolate finely chopped
• 3/4 cup 1% low-fat milk
• 3 tablespoons butter melted
• 1 large egg lightly beaten
• Cooking spray
• 1/2 cup apricot preserves
• 1 tablespoon sugar

Instructions

1. Preheat oven to 400°.
2. Combine flour and next 5 ingredients (flour through chocolate) in a medium bowl; stir well with a whisk.
3. Make a well in center of mixture.
4. Combine milk, butter, and egg; stir well with a whisk.
5. Add to flour mixture, stirring just until moist.
6. Spoon about 1 tablespoon batter into each of 12 muffin cups coated with cooking spray.
7. Spoon 2 teaspoons preserves into center of each muffin cup (do not spread over batter); top with remaining batter.
8. Sprinkle evenly with 1 tablespoon sugar.
9. Bake at 400° for 22 minutes or until muffins spring back when touched lightly in center.
10. Remove from pan. Cool completely on wire rack.

White Chocolate-Apricot Muffins

1 3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon minced crystallized ginger
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 ounces premium white baking chocolate, finely chopped
3/4 cup 1% low-fat milk
3 tablespoons butter or stick margarine, melted
1 large egg, lightly beaten
Cooking spray
1/2 cup apricot preserves
1 tablespoon sugar

Directions:

Preheat oven to 400°.

Combine flour and next 5 ingredients (flour through chocolate) in a medium bowl; stir well with a whisk.

Make a well in center of mixture.

Combine milk, butter, and egg; stir well with a whisk.

Add to flour mixture, stirring just until moist.

Spoon about 1 tablespoon batter into each of 12 muffin cups coated with cooking spray.

Spoon 2 teaspoons preserves into center of each muffin cup (do not spread over batter); top with remaining batter.

Sprinkle evenly with 1 tablespoon sugar.

Bake at 400° for 22 minutes or until muffins spring back when touched lightly in center.

Remove from pan. Cool completely on wire rack.