Following making my apricot and white chocolate cookies for the July We Should Cocoa challenge, I had leftovers of both key ingredients, so I decided to have a go at turning them into muffins.
I actually think I prefer these to the cookies, although that might be in part down to the fact that it was an absolutely gorgeous sunny day yesterday, so I actually had good light for the photos, which is very rare!
I adapted a recipe for blueberry muffins and probably put a slightly high proportion of chocolate and apricot in, as in addition to making the 12 promised muffins, I had an extra 20 mini cupcakes which are now being used in a muffin freezing experiment…
The mixture was pretty runny, but still held the weight of the chocolate and apricots so it they didn’t all sink to the bottom. I think the only mistake I made was not filling the cases high enough – as you can see in the photos the filling level varied, but the most full ones definitely looked the best.
I served these at a family lunch and they went down very well, so I would definitely make again!
Apricot and white chocolate muffins
- 280g plain flour
- 1 tbsp baking powder
- 150g caster sugar
- Approximately 100-150g chopped soft dried apricots
- 175g white chocolate, chopped
- 2 eggs
- 250ml milk
- 6 tbsp sunflower oil
- Zest of 1 lime