Muffins White Chocolate-Apricot Muffins

posted by Terrytx 10-31-100 6:44 AM

* Exported from MasterCook *
White Chocolate-Apricot Muffins
Recipe By : Cooking Light 11/00
Serving Size : 12 Preparation Time :0:00
Categories : Low Fat Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1/2 cup apricot preserves
1 tablespoon sugar

Preheat oven to 400 degrees F.

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 the 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 in center of each muffin cup (do not spread over batter); top with remaining batter. Sprinkle evenly with 1 tablespoon sugar.

Bake at 400 degrees for 22 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on wire rack.

Serving size: 1 muffin 199 cal, 5.3 g fat, 3.3 g pro, 35.3 g carb, 0.7 g fiber, 27 mg chol, 212mg sod.

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