White Chocolate-Apricot Muffins

Ingredients

• 0.5 cup apricot preserves 
• 2 ounces premium baking chocolate white finely chopped
• 1.5 teaspoons double-acting baking powder 
• 1 tablespoon crystallized ginger minced
• 1 large eggs lightly beaten
• 1.8 cups flour all-purpose
• 0.8 cup milk 1% low-fat
• 0.5 teaspoon salt 
• 3 tablespoons stick margarine melted
• 0.5 cup sugar 
• 1 tablespoon sugar 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 40
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 5 ingredients (flour through chocolate) in a medium bowl; stir well with a whisk. Make a well in center of mixture.
4. Combine milk, butter, and egg; stir well with a whisk.
5. Add to flour mixture, stirring just until moist.
6. Spoon about 1 tablespoon batter into each of 12 muffin cups coated with cooking spray. Spoon 2 teaspoons preserves into center of each muffin cup (do not spread over batter); top with remaining batter.
7. Sprinkle evenly with 1 tablespoon sugar.
8. Bake at 400 for 22 minutes or until muffins spring back when touched lightly in center.
9. Remove from pan. Cool completely on wire rack.