I know, I know – more muffins. Does this girl make anything else? The catch with One Wooden Spoon is that you’re at the mercy not of what I make, but of what I get a chance to photograph. For example: this week, were you reading about coconut chocolate chip cookies, a carrot-apple goat cheese tart, pesto-cauliflower soup, or Elizabeth’s Persian patties? Nope. I have no photographic evidence that they happened at all. Not super useful for a recipe blog. So I’m going to inflict you with another muffin recipe, because I baked them on Wednesday and caught them on film. And also because they’re delicious.
White chocolate, candied ginger, apricots – you might remember these flavours from the apricot ginger biscotti of this blog’s early days. Man do they get along well. Completely breakfast appropriate, these muffins have a mellow sweetness from the white chocolate and an unexpected kick from the ginger – perfect for a morning wake-up or an afternoon pick-me-up. And while I’m not sold on the gush of jelly-filled baking, this recipe is not that. With just a ribbon spread of jam in each muffins, there’s just enough to add subtle apricot flavour, and wondrously, the jam crisps and caramelizes at the edges of each muffin. It’s completely worth the sticky fingers.
Note: That deliciously caramelized jam comes out of the oven HOT. So let these babies cool down for a little bit before taste-testing; your taste buds will appreciate it.
1 3/4 cup flour
1/2 cup sugar
generous 1 tbsp minced crystallized ginger
1 1/2 tsp baking powder
1/2 tsp salt
2-3 oz white chocolate, chopped
3/4 cup milk
3 tbsp butter, melted
1/4 cup apricot jam
1/2 tbsp sugar
1. In a large bowl, mix together flour, sugar, minced ginger, baking powder, salt, and white chocolate. Set aside.
2. In a medium bowl, whisk together milk, melted butter and egg. Pour into the flour mixture and stir until just combined.
3. Spoon a rough tablespoon of batter into greased muffin cups. With a knife or spoon, spread a bit of apricot jam over each bit of batter. Top with remaining batter, and sprinkle the tops with remaining sugar. Bake at 400 degrees for 15-20 minutes.