Apricot-White Chocolate Cake Muffins

Yields:	12 servings
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	Preparation	30 minutes
	Cooking	15 minutes
	Ready In	45 minutes

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Ingredients

3/4	cup	apricots	snipped into small pieces
2	cups	water
1/2	cup	sugar
1	x	cinnamon stick
1	cup	flour, all-purpose
1	cup	sugar	to taste
1	teaspoon	baking powder
1/4	teaspoon	salt
1/4	teaspoon	nutmeg	freshly grated
1/2	teaspoon	cinnamon
1/4	cup	evaporated milk	skim or 1/2 c milk
1/3	cup	butter	and cooled
1	each	egg	large, lightly beaten
1/2	tablespoon	vanilla extract
1/2	cup	white chocolate	good quality, chopped

Directions

Heat oven to 400.

Grease 12 muffin cups.

Boil sugar, water and cinnamon stick until sugar dissolves.

Add apricots and poach until tender (3-5 minutes, depending on the apricots).

Drain, reserving 1/4 c of poaching water if using evaporated skim milk.

In large bowl mix together flour, sugar, baking powder, salt, nutmeg, and cinnamon.

In a small bowl, whisk together milk (and reserved poaching water, if using evaporated milk--this gives a delicate apricot flavor to the muffin itself), butter, egg, and vanilla.

Add wet ingredients to dry, and combine in as few strokes as possible.

Fold in apricots and chocolate.

Fill each muffin cup 1/2 to 3/4 full.

Bake until golden brown, 15 to 20 minutes.

This recipe would work with many additions besides apricots and white chocolate.

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Member Review

Ricotta Cookies

Even if you dont like Ricotta cheese DO NOT pass up this great recipe.I would have to give it a 5 star plus rating!Those who tasted these yummie trats all agree to the five star rating .So easy to make but so hard to keep the cookie monster away! You will not be sorry with these great little treats!

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