Friday, February 10, 2012

Apricot Chocolate Chip Muffins

250 g all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 egg
125 g sugar
80 ml vegetable oil
200 g plain (low fat or nonfat) yogurt
1  15-oz can apricots, drained (juice reserved) and cut into 4-5 mm dice
75 g mini chocolate chips

Preheat oven to 360°F. Line 12 regular muffin wells or 36-40 mini muffin wells with muffin baking cups. Mix together flour, baking powder, and baking soda. Whisk together egg, sugar, oil, yogurt, and 75 ml apricot juice. Stir in flour mix until just incorporated. Fold in apricots and chocolate chips. Fill batter into muffin wells and bake 20-25 minutes (regular muffins) or 10-15 minutes (mini muffins). Let the muffins rest in the form for 5 minutes, then transfer to a cooling rack.

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