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Apricot-White Chocolate Cake Muffins

A home-style Apricot-White Chocolate Cake Muffins made with Water, Sugar, Unbleached White Flour, Baking Powder, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 cup
• 1/2 cup
• 1 cup
• 1 cup
• 1 tsp
• 1/4 tsp
• 1/2 tsp
• 1/4 cup
• 1/3 cup
• 1/2 tbsp
• 1/2 cup

Method (preview)

1. 1

   Heat oven to 400. Grease 12 muffin cups.

2. 2

   Boil sugar, water and cinnamon stick until sugar dissolves.

3. 3

   Add apricots and poach until tender (3-5 minutes, depending on the apricots).

4. 4

   Drain, reserving 1/4 c of poaching water if using evaporated skim milk.

5. 5

   In large bowl mix together flour, sugar, baking powder, salt, nutmeg, and cinnamon.

6. 6

   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.

7. 7

   Add wet ingredients to dry, and combine in as few strokes as possible.

8. 8

   Fold in apricots and chocolate.

9. 9

   Fill each muffin cup 1/2 to 3/4 full. Bake until golden brown, 15 to 20 minutes.