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Apricot and Chevre Muffins

Yield: 15 muffins
Prep 30 mins Bake 400°F 15 mins Cool 5 mins
Apricot and Chevre Muffins
Ingredients
  • 2  cups  all-purpose flour
  • 1  tablespoon  baking powder
  • 1/2  teaspoon  salt
  • 4  tablespoons  butter
  • 1/3  cup  finely chopped shallots
  • 1  cup  snipped dried apricots
  • 2  tablespoons  honey
  • 1/4  cup  semisoft goat cheese (chevre) (2 ounces)
  • 1/4  cup  packed brown sugar
  • 2  eggs
  • 3/4  cup  fat-free half-and-half
  • 1  tablespoon  snipped fresh thyme
  •  Honey (optional)
Directions

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)
  • cal. (kcal) 166,
  • Fat, total (g) 5,
  • chol. (mg) 39,
  • sat. fat (g) 3,
  • carb. (g) 26,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 11,
  • pro. (g) 4,
  • vit. A (IU) 534,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 216,
  • Potassium (mg) 155,
  • calcium (mg) 101,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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