White Chocolate-Apricot Muffins

Yield:

1 dozen (serving size: 1 muffin)

Recipe from

Nutritional Information

Calories 199
Caloriesfromfat 24 %
Fat 5.3 g
Satfat 2.9 g
Monofat 1.6 g
Polyfat 0.4 g
Protein 3.3 g
Carbohydrate 35.3 g
Fiber 0.7 g
Cholesterol 27 mg
Iron 1.2 mg
Sodium 212 mg
Calcium 72 mg

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

Preparation

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.

Note:

November 2000