Double Chocolate Apricot Muffins |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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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. Ingredients:
1 3/4 cups flour |
1/2 cup unsweetened cocoa powder |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 cup granulated sugar |
2 eggs |
3/4 cup low-fat milk |
1/2 cup vegetable oil |
2 teaspoons vanilla |
1/2 cup semi-sweet chocolate chips |
2/3 cup coarsely chopped dried apricot |
2 tablespoons granulated sugar |
Directions:
1. Preheat oven to 350°F.
2. Grease or put paper liners in 12-cup muffin pan.
3. In a small bowl, mix together flour, cocoa powder, baking powder and salt.
4. 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.
5. Topping: sprinkle with sugar.
6. 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.
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