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!

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