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You are here: Home / Foodie / Recipes / Breads & Biscuits / Playing in the Kitchen: White Chocolate-Apricot Muffins

Playing in the Kitchen: White Chocolate-Apricot Muffins

June 20, 2005 by Cindy Leave a Comment

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!

Print
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.

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Filed Under: Breads & Biscuits, Breakfast, Dessert, Foodie, General, Recipes Tagged With: baking, breakfast, kitchen, muffin

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