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    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


    1. Preheat oven to 400*F.
    2. 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.
    3. 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.
    4. 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.
    5. Makes 1 dozen.


 

 

 


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