White Chocolate Apricot Muffins
Source of Recipe
Source: Cooking Light magazine
List of 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 or stick margarine, melted
1 large egg, lightly beaten
Cooking spray
1/2 cup apricot preserves
1 tablespoon sugar
Recipe
Preheat oven to 400 degrees F.
Lightly spoon flour into dry measuring cups; level with a knife. 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 degrees F 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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