White Chocolate Apricot Muffins
Lately I've been on a crazy baking kick. I've made stuff from packages and mixes (boring) and made stuff from scratch. I have found that making stuff from scratch is more fun. So I made these last night. My boyfriend rated them "A+++ WOULD EAT AGAIN"
INGREDIENTS:
1 3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon minced crystallized ginger (or 1/8 teaspoon ground 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
Preheat oven to 400°.
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.
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.
Bake at 400° for 22 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on wire rack.
Yield: 1 dozen (serving size: 1 muffin)
NUTRITION FACTS: CALORIES 199(24% from fat); FAT 5.3g (sat 2.9g,mono 1.6g,poly 0.4g); PROTEIN 3.3g; CHOLESTEROL 27mg; CALCIUM 72mg; SODIUM 212mg; FIBER 0.7g; IRON 1.2mg; CARBOHYDRATE 35.3g
Notes on preparation: I used fat-free skim milk instead of 1%, and egg substitute instead of an egg. They still turned out delicious, though this may have altered the calorie content some.
INGREDIENTS:
1 3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon minced crystallized ginger (or 1/8 teaspoon ground 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
Preheat oven to 400°.
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.
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.
Bake at 400° for 22 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on wire rack.
Yield: 1 dozen (serving size: 1 muffin)
NUTRITION FACTS: CALORIES 199(24% from fat); FAT 5.3g (sat 2.9g,mono 1.6g,poly 0.4g); PROTEIN 3.3g; CHOLESTEROL 27mg; CALCIUM 72mg; SODIUM 212mg; FIBER 0.7g; IRON 1.2mg; CARBOHYDRATE 35.3g
Notes on preparation: I used fat-free skim milk instead of 1%, and egg substitute instead of an egg. They still turned out delicious, though this may have altered the calorie content some.