My only defense was that it was a gift. Overnight I went from picking worms out of the crick with the boys to making them quickbreads and cakes. Then I got older, and fatter (and more ashamed of my willingness to adopt antiquated gender roles), and gave up all those lovely treats. No bread, no muffins, no cake- except on birthdays. Bye-bye Easy-Bake goodness.
Meh. Never liked muffins much anyway, I told myself. They’re crumbly and dull, the sad cousin of the glamourous cupcake. Like white chocolate is the sad sack sister of milk or dark.
But then I found this recipe- low sugar, high flavor (hello there, ginger), and all of the ingredients were in my cupboards. And the taste- so good!
Feel like playing Susie Homemaker on a Sunday night? Store the muffins in an airtight container, and the little cakelets will be a moist delicious treat to share with coworkers on Monday morning (because eating them all yourself would be a bad thing).
White Chocolate Apricot Ginger Muffins
The original is on myrecipes.
1 3/4 c flour
1/4 cup sugar
1 heaping T minced crystallized ginger
1 1/2 t baking powder
1/2 t salt
2 oz. white chocolate chips finely chopped
3/4 c low fat milk
3 T butter melted
1 egg lightly beaten
scant 1 cup apricot preserves
- Preheat oven to 400F.
- In a medium size bowl, combine dry ingredients, ginger and chocolate. Whisk until combined.
- Make a well in the dry mixture and pour in butter, milk and egg. Stirl well with whisk until just moist.
- Add apricot preserves and stir well until dry ingredients incorporated.
- Spoon batter into muffin cups. Filling cups 3/4 full will yield 14 muffins.
- Bake for 22 minutes or until muffins spring back when touched. Cool on wire rack.