WHITE CHOCOLATE APRICOT OATMEAL COOKIES
My mom loved white chocolate and apricots, so when she passed, I decided to develop a recipe for the holidays that reminded me of her. It is one of those recipes that is very comforting.
Provided by Marcela Valladolid
Categories dessert
Time 1h40m
Yield about 2 dozen cookies
Number Of Ingredients 13
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs 1 at a time. Add the vanilla and beat for 1 more minute.
- In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Add the oats, apricots and white chocolate chips and fold to combine using a rubber spatula, making sure everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour before baking.
- Preheat the oven to 325 degrees F. Spray 2 baking sheets with cooking spray.
- Using a medium ice cream scoop, drop 2-inch mounds of dough onto the prepared baking sheets. Bake until golden in color, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.
APRICOT MUFFINS
These are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots. A family favorite!
Provided by Aunt Mamie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
- In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
- Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.2 g, Cholesterol 26.5 mg, Fat 9.2 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 258 mg, Sugar 19.3 g
WHITE CHOCOLATE APRICOT MUFFINS
I got this recipe from a magazine that specializes in low fat cooking. I was surprised when the recipe produced moist bakery style muffins whose flavors balanced perfectly. The white chocolate provides a nice sweet taste and the apricot preserves keep the muffin from tasting too sweet. From the outside they appear as ordinary muffins, but once you bite into them, you'll find a bit
Provided by Dawn399
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Combine flour, sugar, baking powder, salt, and chocolate in a mixing bowl.
- Make a depression in the middle of the flour mixture.
- In a separate bowl combine milk, butter and egg and stir with a wire whisk.
- Add to flour mixture and stir until blended.
- Apricot preserves are not added to the mixture.
- Fill muffin pan with cupcake liners or spray with cooking spray.
- Fill with 1 Tbl.
- of batter and then add 2 tsp.
- of apricot preserves to the middle of batter.
- Then top with remaining batter.
- Sprinkle sugar on top.
- Bake at 400 degrees for 20-22 minutes until lightly browned.
APRICOT BANANA MUFFINS
These will satisfy your sweet tooth. If you're eating them hot, try using a fork and dip them in maple syrup or sprinkle them with confectioners sugar. -Gina Berry, Chanhassen, Minnesota.
Provided by Taste of Home
Time 40m
Yield 8 muffins.
Number Of Ingredients 12
Steps:
- In a small bowl, beat butter and sugars until crumbly, about 2 minutes. Add egg; mix well. Stir in banana and cream. Combine the flour, baking powder, cinnamon and salt; add to creamed mixture just until moistened. Fold in apricots and walnuts. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 251 calories, Fat 11g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 182mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
DOUBLE CHOCOLATE APRICOT MUFFINS
Adapted from "125 Best Chocolate Recipes". Delicious chocolate muffins with dried apricots (you can substitute for dried cranberries or cherries) if you wish!). I replaced half of the vegetable oil by light sour cream to lighten them a bit. Makes 12 big muffins.
Provided by Redsie
Categories Quick Breads
Time 32m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease or put paper liners in 12-cup muffin pan.
- In a small bowl, mix together flour, cocoa powder, baking powder and salt.
- In a large bowl, mix together sugar, eggs, milk, oil and vanilla. Mix in dry ingredients just until combined. Fold in chocolate and apricots. Scoop batter into prepared muffin cups.
- Topping: sprinkle with sugar.
- Bake in preheated oven for 22 minutes or until a tester inserted into center comes out clean. Let muffins cool in pan on a wire rack for 5 minutes. Transfer to rack and let cool completely.
GINA'S WHITE CHOCOLATE-APRICOT MUFFINS
Steps:
- In large bowl combine flour and next five ingredients (through chocolate). In separate bowl combine milk, butter, and egg. Add to flour mixture and stir just till moist. Spoon about 1 Tablespoon batter into each of 12 greased muffin cups. Spoon 2 teaspoons preserves into center of each muffin cup (do not spread out over batter) and top with remaining batter. Sprinkle evenly with 1 Tablespoon sugar and bake at 400 degrees approximately 20 minutes.
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- Bake at 400° for 22 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on wire rack.
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