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Apricot and Chevre Muffins

3.0 by 2 people
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  • Yields: 15 muffins
  • Prep: 30 mins
  • Bake: 15 mins 400°F
  • Cool: 5 mins

Apricot and Chevre Muffins



  1. Preheat oven to 400 degrees F. Line fifteen 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl combine flour, baking powder, and salt; set aside. In a large skillet melt 2 tablespoons of the butter over medium heat. Add shallots; cook and stir until tender. Stir in dried apricots and the 2 tablespoons honey; set aside.
  2. In a large bowl combine the remaining 2 tablespoons butter and the goat cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar; beat until combined. Beat in eggs until combined. Alternately add flour mixture and half-and-half to brown sugar mixture, beating after each addition just until combined. Stir in apricot mixture and thyme.
  3. Spoon batter into the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 15 to 17 minutes or until tops spring back when lightly touched. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. If desired, serve with additional honey.

Nutrition Facts (Apricot and Chevre Muffins)

    Per serving:
  • 166 kcal cal.,
  • 5 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 39 mg chol.,
  • 216 mg sodium,
  • 26 g carb.,
  • 1 g fiber,
  • 11 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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