Apricot And Chevre Muffins Recipe

Ingredients for Apricot And Chevre Muffins

• All Purpose Flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 4 tablespoons (½ stick) unsalted butter, softened
• Shallot
• Dried Apricot
• 2 tablespoons honey
• Semi Soft Goat Cheese
• ¼ cup packed light brown sugar
• 2 large eggs
• Fat Free Half And Half
• Fresh Thyme

How to Make Apricot And Chevre Muffins

1. Preheat oven to 400°F (200°C). Line a 15-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
3. In a large skillet, melt 2 tablespoons butter over medium heat. Add 1 cup finely chopped shallots and cook until softened, about 3-5 minutes.
4. Stir in ½ cup dried apricots (chopped) and 2 tablespoons honey. Cook for 1 minute, then remove from heat and set aside.
5. In a large bowl, cream together the remaining 2 tablespoons of butter and 4 ounces of soft goat cheese using an electric mixer until light and fluffy (about 30 seconds).
6. Add ¼ cup packed light brown sugar and beat until combined.
7. Beat in 2 large eggs one at a time, mixing well after each addition.
8. Gradually add the dry ingredients (flour mixture) and ½ cup half-and-half to the wet ingredients, alternating between the two and mixing until just combined. Do not overmix.
9. Stir in the apricot mixture and 1 tablespoon of chopped fresh thyme.
10. Fill each muffin cup about two-thirds full.
11. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
12. Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
13. Serve warm. Drizzle with extra honey, if desired.