Yummy muffins! White Chocolate, Apricot, Ginger
I'm not much of a baker, or even a candle stick maker, but I had a WONDERFUL muffin a while back at a coffee shop that I've been CRAVING, and I had to figure out making some for myself! The muffin was a white chocolate, apricot, ginger muffin. Mmmm! I'd made some last week, but they didn't turn out QUITE how I'd wanted, so I tried my hand at redoing the recipe to fit what I remembered tasting before.
Here's the recipe:
White Chocolate, Apricot, Ginger Muffins
1 3/4 c. flour
1/2 c. sugar (Next time, I would add less actually, but I tend to not like things very sweet, and the preserves add enough sweet taste)
1 T. minced crystallized ginger (I quadrupled, or more on this... I looooooove ginger, and the ginger was the WHOLE point of these muffins for me! If you love ginger, go wild! It tastes REALLY good!)
1 1/2 t. baking powder
1/2 t. salt
2 oz. premium white baking chocolate, finely chopped (side-by-side, I tasted no difference between the baking white chocolate, and the chips... the chips were cheaper, so I'll just chop up chips in the future!)
3/4 c. low-fat milk (I used soy milk)
3 T. butter or stick margarine, melted
1 egg. lightly beaten
1/2 c. apricot preserves (I have a feeling that if I had cut out 1/4 a cup of sugar, and replaced it with 1/4 a cup more of preserves I would have liked them better. I'll try that next time!)
1. Preheat oven to 400.
2. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour and the next 5 ingredients (flour thru 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. After those were mixed, I stirred in the apricot preserves.
3. Spoon batter into each of 12 muffins cups.
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. Makes one dozen.
Then eat them, and don't let the muffin top stealing Covy dog get a hold of them ;)
I had one tonight, and will eat another in the morning before heading to the farm with our friend Morgan! :)
Here's the recipe:
White Chocolate, Apricot, Ginger Muffins
1 3/4 c. flour
1/2 c. sugar (Next time, I would add less actually, but I tend to not like things very sweet, and the preserves add enough sweet taste)
1 T. minced crystallized ginger (I quadrupled, or more on this... I looooooove ginger, and the ginger was the WHOLE point of these muffins for me! If you love ginger, go wild! It tastes REALLY good!)
1 1/2 t. baking powder
1/2 t. salt
2 oz. premium white baking chocolate, finely chopped (side-by-side, I tasted no difference between the baking white chocolate, and the chips... the chips were cheaper, so I'll just chop up chips in the future!)
3/4 c. low-fat milk (I used soy milk)
3 T. butter or stick margarine, melted
1 egg. lightly beaten
1/2 c. apricot preserves (I have a feeling that if I had cut out 1/4 a cup of sugar, and replaced it with 1/4 a cup more of preserves I would have liked them better. I'll try that next time!)
1. Preheat oven to 400.
2. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour and the next 5 ingredients (flour thru 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. After those were mixed, I stirred in the apricot preserves.
3. Spoon batter into each of 12 muffins cups.
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. Makes one dozen.
Then eat them, and don't let the muffin top stealing Covy dog get a hold of them ;)
I had one tonight, and will eat another in the morning before heading to the farm with our friend Morgan! :)