White Chocolate-Apricot Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
1. Preheat oven to 400°.
2. 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.
3. 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.
4. Bake at 400° 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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