Apricot White Chocolate Muffins
|All purpose flour||2 Cup (32 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs) (At Room Temperature)|
|Butter||8 Tablespoon, melted and cooled|
|Eggs||2 Large (At Room Temperature)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Chopped dried apricots||1 Cup (16 tbs)|
|White chocolate||6 Ounce, cut into 0.25 inch pieces|
|Broken walnuts||3⁄4 Cup (12 tbs)|
Heat the oven to 400 degrees.
Lightly butter twelve 2 7/8 by 1 3/8 inch (7 tablespoon) muffin cups.
Stir together the flour, sugars, baking powder and salt.
In another bowl combine the milk, butter, eggs and vanilla.
Make a well in the center of the flour mixture, add the milk mixture and stir just to combine.
Stir in the apricots, chocolate and walnuts.
Spoon the batter into the prepared muffin cups.
Bake for 20 to 25 minutes until the tops are lightly browned and the muffins feel cooked when touched.
Remove the tin(s) to a wire rack.
Cool for 5 minutes before removing the muffins from the cups and finish cooling on the rack.