Recipe by Dawn
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
Top Review by Divinemom5
Delicious muffin.Good texture and not too sweet but sweet enough.The sugar sprinkled on top made for a pretty looking muffin top,with a bit of a sugary crust,and the hidden apricot jam was a nice surprise as you bit into the muffin.I will definitely make these again.
- 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
Directions See How It's Made
- 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.