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
1/2 cup apricot preserves
1 tablespoon sugar
How to Make It
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.
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This is a wonderful recipe. I added vanilla to the liquid mixture and used white chocolate chips instead of chopping up chocolate (anything to simplify).
TIP: Lots of reviewers seemed to have trouble distributing the batter. Here is what I did to get full, perfectly distributed muffins. I have a cookie scoop from Martha Stewart that is probably at least a 1.5 TBS scoop. I used that to scoop one scoop of the batter in each cup. I then put the preserves (2 tps) in each cup and used the cookie scoop to evenly distribute the rest of the batter.
They came out wonderful. If I could post a picture I would, because they really are so beautiful.
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