*  Exported from  MasterCook  *
                    Apricot-White Chocolate Cake Muffins
 Recipe By     : Kristin Satterlee <kristin@jaka.ece.uiuc.edu>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  c             dried apricots, snipped into small pieces
    2      c             water
      1/2  c             sugar
                         Cinnamon stick
    1      c             unbleached white flour
    1      c             sugar, to taste
    1      tsp           baking powder
      1/4  tsp           salt
      1/4  tsp           nutmeg (pref. frshly grated)
      1/2  tsp           cinnamon
      1/4  c             evaporated skim milk or 1/2 c milk
      1/3  c             butter, melted and cooled
    1      large         egg, lightly beaten
      1/2  Tbsp          vanilla extract
      1/2  c             chopped good-quality white chocolate
          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.  Dragonwagon suggests peach and nut, ginger-pear-walnut,
  banana-nut, cranberry-nut, date-nut and pina colada.
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