White Chocolate Apricot Muffins
Ingredients
- 1 dozen (serving size: 1 muffin)
- 1 3/4 C. all-purpose flour
- 1/2 C. sugar
- 1 Tbs. minced crystallized ginger
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 oz. premium white baking chocolate, finely chopped
- 3/4 C. 1% low-fat milk
- 3 Tbs. butter or stick margarine, melted
- 1 large egg, lightly beaten
- Cooking spray
- 1/2 C. apricot preserves
- 1 Tbs. sugar
Directions
Preheat oven to 400 degrees F. Lightly spoon flour into dry measuring C.; 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 Tbs. batter into each of 12 muffin C. coated with cooking spray. Spoon 2 tsp. preserves into center of each muffin C. (do not spread over batter); top with remaining batter. Sprinkle evenly with 1 Tbs. 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.
Source: Cooking Light magazine
