Apricot-White Chocolate Cake Muffins
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Ingredients
| 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 |
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Instructions
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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