White Chocolate Apricot Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I got this recipe from a magazine that specializes in low fat cooking. I was surprised when the recipe produced moist bakery style muffins whose flavors balanced perfectly. The white chocolate provides a nice sweet taste and the apricot preserves keep the muffin from tasting too sweet. From the outside they appear as ordinary muffins, but once you bite into them, you'll find a bit Ingredients:
1 3/4 cups all-purpose flour |
1/2 cup sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
4 ounces premium white baking chocolate (finely chopped) |
3/4 cup low-fat milk |
3 tablespoons butter or 3 tablespoons margarine, melted |
1 large egg, lightly beaten |
1/2 cup apricot preserves |
1 tablespoon sugar |
Directions:
1. Preheat oven to 400 degrees.
2. Combine flour, sugar, baking powder, salt, and chocolate in a mixing bowl.
3. Make a depression in the middle of the flour mixture.
4. In a separate bowl combine milk, butter and egg and stir with a wire whisk.
5. Add to flour mixture and stir until blended.
6. Apricot preserves are not added to the mixture.
7. Fill muffin pan with cupcake liners or spray with cooking spray.
8. Fill with 1 Tbl.
9. of batter and then add 2 tsp.
10. of apricot preserves to the middle of batter.
11. Then top with remaining batter.
12. Sprinkle sugar on top.
13. Bake at 400 degrees for 20-22 minutes until lightly browned.
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