Front Burner

First and foremost, I'm sorry for the lack of recent posts.  Life has been getting in the way and I miss this with a passion.  I'm backed up with recipes to share and want to get them all out there!  I want you to enjoy these as much as I have :)

I made these muffins last week for some friends who came to visit.  Between the combined 5 kids and the 2 of us mommies, these didn't stick around long, especially warm from the oven!

The original recipe (courtesy of Cooking Light) calls for apricot jam but there really isn't any jam that wouldn't go well with white chocolate (strawberry? raspberry? blackberry?) so substitute if you like and let me know what you think!

Apricot White Chocolate Muffins

1 3/4 cups all purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 ounces white baking chips (almost a 1/2 cup)
3/4 cup milk (I use nonfat)
3 tablespoons melted butter
1 large egg, lightly beaten
1/2 cup apricot jam
1 tablespoon sugar

Preheat oven to 400 degrees.

Lightly spoon the flour into measuring cups; level with a knife.  Combine flour and next 4 ingredients in a medium bowl; stir well with a whisk.  Make a well in center of mixture.  Combine milk, butter and egg; stir well with a whisk.  Add to flour mixture, stirring until just moist.

Spoon about 1 tablespoon of batter into each of 12 muffin cups coated with cooking spray.  Spoon 2 teaspoons preserves into center of each muffin cup (do not spread over batter); top with remaining batter.  Sprinkle evenly with 1 tablespoon sugar.

Bake at 400 for 22 minutes or until muffins spring back when touched lightly in center.  Remove muffins from pan immediately; place on wire rack to cool or into towel lined bowl to serve.

Serving size: 1 muffin
Calories 199; Fat 5.3 g; Protein 3.3 g; Carb 35.3 g; Fiber 0.7g; Cholesterol 27 mg; Iron 1.2 mg; Sodium 212 mg; Calcium 72 mg