Apricot-White Chocolate Cake Muffins



1 dozen



3/4 cup dried apricots, snipped into sm. pieces
2 cups water
1/2 cup sugar
1 cup unbleached white flour
1 cup sugar, to taste
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg (preferably freshly grated)
1/2 tsp. cinnamon
1/4 cup evaporated skim milk or
1/2 cup milk
1 lg. egg, lightly beaten
1/2 tbsp. vanilla extract
1/2 cup good-quality white chocolate, chopped
1/3 cup butter, melted and cooled
1 stick cinnamon


Heat oven to 400°F. Grease 12 muffin cups. Boil sugar, water and cinnamon stick until sugar dissolves. Add apricots and poachuntil tender (3-5 minutes, depending on the apricots). Drain, reserving 1/4 cup 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 tothe 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.

Author's Comments

This recipe would work with many additions besides apricots andwhite chocolate. Dragonwagon suggests peach and nut, ginger-pear-walnut,banana-nut, cranberry-nut, date-nut and pina colada.

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