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Apricot-White Chocolate Cake Muffins
Recipe By : Kristin Satterlee
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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3/4 c dried apricots, snipped into small pieces
2 c water
1/2 c sugar
Cinnamon stick
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1 c unbleached white flour
1 c sugar, to taste
1 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg (pref. frshly grated)
1/2 tsp cinnamon
1/4 c evaporated skim milk or 1/2 c milk
1/3 c butter, melted and cooled
1 large egg, lightly beaten
1/2 Tbsp vanilla extract
1/2 c chopped good-quality white chocolate
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. Dragonwagon suggests peach and nut, ginger-pear-walnut,
banana-nut, cranberry-nut, date-nut and pina colada.
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