Ginas White Chocolate Apricot Muffins Recipes

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APRICOT MUFFINS



Apricot Muffins image

These are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots. A family favorite!

Provided by Aunt Mamie

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 10

1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
¾ cup white sugar
1 teaspoon baking soda
½ teaspoon salt
¼ cup melted butter
¼ cup vegetable oil
1 cup buttermilk
1 egg

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.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.2 g, Cholesterol 26.5 mg, Fat 9.2 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 258 mg, Sugar 19.3 g

WHITE CHOCOLATE APRICOT MUFFINS



White Chocolate Apricot Muffins image

I got this recipe from a colleague who is a great cook. Use low sugar apricot preserves to help keep the sugar/calories low. Very tasty!

Provided by Belva Bethel

Categories     Muffins

Time 35m

Number Of Ingredients 11

1 3/4 c all purpose flour
1/2 c sugar
1 Tbsp crystallized ginger, minced
1 1/2 tsp baking powder
1/2 tsp salt
2 oz white baking chocolate, finely chopped
3/4 c milk
3 Tbsp butter, melted
1 egg, lightly beaten
1/2 c apricot preserves
1 Tbsp sugar

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



White Chocolate Apricot Muffins image

I got this recipe from a magazine that specializes in low fat cooking. I was surprised when the recipe produced moist bakery style muffins whose flavors balanced perfectly. The white chocolate provides a nice sweet taste and the apricot preserves keep the muffin from tasting too sweet. From the outside they appear as ordinary muffins, but once you bite into them, you'll find a bit

Provided by Dawn399

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 ounces premium white baking chocolate (finely chopped)
3/4 cup low-fat milk
3 tablespoons butter or 3 tablespoons margarine, melted
1 large egg, lightly beaten
1/2 cup apricot preserves
1 tablespoon sugar

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.

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