White Chocolate-Apricot Muffins
Source of Recipe
unknown
Recipe Introduction
These are good without the crystallized ginger, if you'd rather omit it.
List of Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1 Tbsp. minced crystallized ginger
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 oz. premium white baking chocolate, finely chopped
- 3/4 cup 1% low-fat milk
- 3 Tbsps. butter or stick margerine, melted
- 1 large egg, lightly beaten
- Cooking spray
- 1/2 cup apricot preserves
- 1 Tbsp. sugar
Instructions
- Preheat oven to 400*F.
- Lightly spoon flour into dry measuring cups; level with knife. Combine flour and next 5 ingredients (flour through chocolate) in a medium bowl; stir well with a whisk. Combine milk, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.
- Spoon about 1 Tbsp. batter into each of 12 muffin cups coated with cooking spray. Spoon 2 tsps. preserves into center of each muffin cup (do not spread over batter); top with remaining batter. Sprinkle evenly with 1 Tbsp. sugar.
- Bake at 400*F. for 22 minutes or until muffins spring back when lightly touched in center. Remove from pan. Cool completely on wire racks.
- Makes 1 dozen.
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