Ingredients Jump to Instructions ↓

  1. 1 3/4 cups all-purpose flour

  2. 1/2 cup sugar

  3. 1 tablespoon minced crystallized ginger

  4. 1 1/2 teaspoons baking powder

  5. 1/2 teaspoon salt

  6. 2 ounces premium white baking chocolate, finely chopped

  7. 3/4 cup 1% low-fat milk

  8. 3 tablespoons butter or stick margarine, melted

  9. 1 large egg, lightly beaten

  10. Cooking spray

  11. 1/2 cup apricot preserves

  12. 1 tablespoon sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°.

  2. 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.

  3. 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.

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


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