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Hello to all you gentle readers. Silver Blue, Jonathan Everyday, The Wannabe Gourmet…all in one wrapper, John Barker. After a far-too-long sabbatical, I have returned…hoping to share lower fat, taste enhanced recipes with you.

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Home » Breads, Recipe

Double Chocolate Apricot Muffins

Submitted by on October 24, 2008 – 8:53 amOne Comment
1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 3.75 out of 5)
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Double Chocolate Apricot Muffins

1 3/4 cups all purpose flour
1/2 cup unsweetened Dutch Process Cocoa (sifted)
2 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
2 eggs
3/4 cup milk
1/2 cup vegetable oil
2 tsp vanilla
5 ounces semisweet chocolate, chopped coarsely
2/3 cup dried fruit

Topping
2 tbsp granulated sugar

In a medium 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 and incorporate. Fold in chocolate and dried fruit. Scoop batter into prepared muffin cups.

Sprinkle tops with sugar.

Bake in oven preheated to 375 degrees F for 22 minutes or until tester inserted into center comes out clean. Let muffins cool in a pan on wire rack.

Yields 12 muffins

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