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Apricot White Chocolate Cake Muffins
3/4 cup dried apricots, snipped into small pieces
2 cups water
1/2 cup sugar
Cinnamon stick
1 cup unbleached white flour
1 cup sugar, to taste
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg (pref. freshly grated)
1/2 teaspoon cinnamon
1/4 cup evaporated skim milk or 1/2 c milk
1/3 cup butter, melted and cooled
1 large egg, lightly beaten
1/2 tablespoon vanilla extract
1/2 cup chopped good-quality white chocolate
Heat oven to 400�F. 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. |
