White Chocolate-Apricot Muffins

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.