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45 minutes
Prep: 30 minutes
Cook: 15 minutes
190 calories per serving view nutrition facts
12 servings
suggest servings
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| 3/4 | cup | apricots | snipped into small pieces |
| 2 | cups | water | |
| 1/2 | cup | sugar | |
| 1 | x | cinnamon stick | |
| 1 | cup | flour, all-purpose | |
| 1 | cup | sugar | to taste |
| 1 | teaspoon | baking powder | |
| 1/4 | teaspoon | salt | |
| 1/4 | teaspoon | nutmeg | freshly grated |
| 1/2 | teaspoon | cinnamon | |
| 1/4 | cup | evaporated milk | skim or 1/2 c milk |
| 1/3 | cup | butter | and cooled |
| 1 | each | egg | large, lightly beaten |
| 1/2 | tablespoon | vanilla extract | |
| 1/2 | cup | white chocolate | good quality, chopped |
Heat oven to 400.
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.
This recipe would work with many additions besides apricots and white chocolate.
| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 4.0g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 95mg | 4% |
| Total Carbohydrate 33.0g | 11% |
| Dietary Fiber 0.0g | 1% |
| Sugars 25.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 4% | Vitamin C | 0% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Poppy Seeds are tiny nutty-tasting, blue-gray seeds inside capsules on Papaver somniferum, a yellowish-brown opium plant indigenous to the Mediterranean. ...
This recipe calls for a "Chinese" chicken which I don't have. I do have a chicken from Albania and one from Mexico (but I don't think it is legal). Would it increase global warming if I was to fly one in from mainland China?
A delightful gourmet recipe brought to you by Real Food Direct
