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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
Details
Servings 12
Adapted from myrecipes.com
Preparation
Step 1
Preheat oven to 400°.
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.
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.
Bake at 400° for 22 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on wire rack.
Noted: Can use white chocolate chips
199 cal, 5.3g fat, 35.3g carbs, 212mg sodium
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