White Chocolate-Apricot Muffins

Yield: 1 dozen (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 199
  • Calories from fat: 24%
  • Fat: 5.3g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.3g
  • Carbohydrate: 35.3g
  • Fiber: 0.7g
  • Cholesterol: 27mg
  • Iron: 1.2mg
  • Sodium: 212mg
  • Calcium: 72mg

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

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  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.
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