White Chocolate-Apricot Muffins
- 1 3/4 cups flour
- 1/2 cup sugar
- 1 tablespoon minced cystallized ginger
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 ounces premium white baking chocolate, finely chopped
- 3/4 cup milk
- 3 tablespoons butter, melted
- 1 egg
- 1/2 cup apricot preserves
- 1 tablespoon sugar
In a large bowl, combine the first six ingredients. In a separate bowl, combine the milk, butter and egg. Add to the flour mixture and stir just until moist. Spoon about 1 tablespoon batter into each of 12 greased muffin cups. Spoon 2 teaspoons preserves into the center of each muffin cup (do not spread out over batter) and top with the remaining batter. Sprinkle evenly with 1 tablespoon sugar and bake at 400 degrees F for approximately 20 minutes.
Recipe reprinted by permission of <I>Sherwood Forest B&B, MI<. All rights reserved.
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