Ginas White Chocolate Apricot Muffins Recipes

APRICOT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
• In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
• Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

CHOCO-APRICOT MUFFINS

Steps:

• Preheat oven to 375°F.
• Grease and flour 12 cup muffin tin.
• In a large bowl whisk the first 6 ingredients. In a small bowl mix the sour cream, melted butter, eggs and extracts until smooth. Add the wet ingredients to the dry until combined, fold in chocolate chips, nuts, and dried apricots.
• For the Filling:.
• Combine the sugar and cinnamon in a small bowl. Spoon half the batter in prepared muffin tin. Place a dollop of preserves in center of the batter and top with remaining batter. Sprinkle with sugar mixture and bake until toothpick inserted in center comes out clean, 20 to 25 minutes. Cool in tim for 5 minutes and transfer to cooling rack to cool off completely.

WHITE CHOCOLATE APRICOT MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Combine flour, sugar, baking powder, salt, and chocolate in a mixing bowl.
• Make a depression in the middle of the flour mixture.
• In a separate bowl combine milk, butter and egg and stir with a wire whisk.
• Add to flour mixture and stir until blended.
• Apricot preserves are not added to the mixture.
• Fill muffin pan with cupcake liners or spray with cooking spray.
• Fill with 1 Tbl.
• of batter and then add 2 tsp.
• of apricot preserves to the middle of batter.
• Then top with remaining batter.
• Sprinkle sugar on top.
• Bake at 400 degrees for 20-22 minutes until lightly browned.

GINA'S WHITE CHOCOLATE-APRICOT MUFFINS

Steps:

• In large bowl combine flour and next five ingredients (through chocolate). In separate bowl combine milk, butter, and egg. Add to flour mixture and stir just till moist. Spoon about 1 Tablespoon batter into each of 12 greased muffin cups. Spoon 2 teaspoons preserves into center of each muffin cup (do not spread out over batter) and top with remaining batter. Sprinkle evenly with 1 Tablespoon sugar and bake at 400 degrees approximately 20 minutes.

ALMOND, APRICOT AND WHITE CHOCOLATE CAKE

Steps:

• Preheat oven to 160 degrees (fan forced) and place rack into middle of oven
• Grease and line 24cm cake tin (base measurement)
• Place almonds into TM bowl and mill 4 seconds / speed 9, put aside
• Place apricots into TM bowl and chop 3 seconds / speed 7, put aside with almonds (if you store your apricots in the fridge and they are still cold you may have to repeat this process as you want the pieces to be relatively small)
• Add sugar and eggs to TM bowl and blend 3 minutes / 37 / speed 4 (mix will be a little frothy)
• Return almonds and apricots to TM bowl, along with the baking powder, coconut, chocolate, vanilla bean paste and salt and mix 10 seconds x speed 5 ... mix will be thick and a little sticky ... scrape around bowl to catch any mixture at the top
• Pour mix into baking tin and level top
• Bake for 60 minutes, test with skewer, and add another 5 minutes if necessary (it takes exactly 65 minutes in my oven)
• Let cake cool for 15 minutes in tin before removing to cool on wire rack
• For such a small amount of chocolate I find using the microwave easier, but you can certainly melt the chocolate in a bowl over a pan of hot water if you prefer (be careful with any drips of water getting in as that will seize the chocolate)
• Add the coconut oil to the melted chocolate and stir through
• Allow mix to cool a little where it will thicken up so that you can drizzle it over the cake and it will keep clean lines
• Sprinkle over the roasted slivered almonds and allow the topping to set
• Before serving dust lightly with icing sugar

WHITE CHOCOLATE APRICOT MUFFINS

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Combine flour, 1/2 cup sugar, ginger, baking powder, salt and chocolate in bowl; stir well. Make a well in center. In another bowl, whisk together milk, butter and egg. Add to flour mixture, don't over-stir. Stir just until moist. Coat 12 muffin cups with cooking spray. Spoon 1 Tbsp batter into each cup. Spoon 2 tsp preserves into center of each cup; top with remaining batter. Sprinkle evenly with 1 Tbsp sugar. Bake for 22 minutes or until muffins spring back when touched lightly in center.

WHITE CHOCOLATE-APRICOT MUFFINS

Steps:

• In large bowl combine flour and next five ingredients (through chocolate). In separate bowl combine milk, butter, and egg. Add to flour mixture and stir just till moist. Spoon about 1 Tablespoon batter into each of 12 greased muffin cups. Spoon 2 teaspoons preserves into center of each muffin cup (do not spread out over batter) and top with remaining batter. Sprinkle evenly with 1 Tablespoon sugar and bake at 400 degrees approximately 20 minutes.