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Bread-Muffins: Apricot White Chocolate Cake Muffins

Source of Recipe

Kristin Satterlee


List of Ingredients

3/4 cup dried apricots, snipped into small pieces
2 cups water
1/2 cup sugar
Cinnamon stick
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1 cup unbleached white flour
1 cup sugar, to taste
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg (pref. frshly grated)
1/2 teaspoon cinnamon
1/4 cup evaporated skim milk or 1/2 c milk
1/3 cup butter, melted and cooled
1 large egg, lightly beaten
1/2 tablespoon vanilla extract
1/2 cup chopped good-quality white chocolate


Recipe

Heat oven to 400¼F. Grease 12 muffin cups. Boil sugar, water and cinnamon stick until sugar dissolves. Add apricots and poach until tender (3-5 minutes, depending on the apricots). Drain, reserving 1/4 c of poaching water if using evaporated skim milk.

In large bowl mix together flour, sugar, baking powder, salt, nutmeg, and cinnamon. In a small bowl, whisk together milk (and reserved poaching water, if using evaporated milk--this gives a delicate apricot flavor to the muffin itself), butter, egg, and vanilla. Add wet ingredients to dry, and combine in as few strokes as possible. Fold in apricots and chocolate. Fill each muffin cup 1/2 to 3/4 full. Bake until golden brown, 15 to 20 minutes.

This recipe would work with many additions besides apricots and white chocolate. Dragonwagon suggests peach and nut, ginger-pear-walnut, banana-nut, cranberry-nut, date-nut and pina colada.