WHITE CHOCOLATE-APRICOT MUFFINS Combining the chopped chocolate with the dry ingredients disperses it evenly and created chocolate pockets throughout the muffins. These are also good without the crystallized ginger, if you'd rather omit it. 1 3/4 cups all-purpose flour 1/2 cup sugar 1 tablespoon minced crystallized ginger 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 ounces premium white baking chocolate, finely chopped 3/4 cup 1% low-fat milk 3 tablespoons butter or stick margarine, melted 1 large egg, lightly beaten Cooking spray 1/2 cup apricot preserves 1 tablespoon sugar

Preheat oven to 400°F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through chocolate) in a medium bowl; stir well with a whisk. Make a well in center of mixture. Combine milk, butter and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.

Spoon about 1 tablespoon batter into each of 12 muffin cups coated with cooking spray. Spoon 2 teaspoons preserves into center of each muffin cup (do not spread over batter); top with remaining batter. Sprinkle evenly with 1 tablespoon sugar.

Bake at 400°F for 22 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on wire rack.

Makes 1 dozen.

1 Serving - 1 Muffin: Calories: 199 (Cal. from fat: 24%), Fat: 5.3g (Saturated: 2.9g), Cholesterol: 27mg, Sodium: 212mg, Carbohydrate: 35.3g, Protein: 3.3g.

[Cooking Light, November 2000]