Apricot And Chevre Muffins

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 15
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons butter
• 1/3 cup finely chopped shallot
• 1 cup snipped dried apricot
• 2 tablespoons honey
• 1/4 cup semi-soft 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)

Recipe

• 1 preheat oven to 400°f
• 2 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.
• 3 add shallots; cook and stir until tender.
• 4 stir in dried apricots and the 2 tablespoons honey; set aside.
• 5 in a large bowl combine the remaining 2 tablespoons butter and the goat cheese.
• 6 beat with an electric mixer on medium to high speed for 30 seconds.
• 7 add brown sugar; beat until combined.
• 8 beat in eggs until combined.
• 9 alternately add flour mixture and half-and-half to brown sugar mixture, beating after each addition just until combined.
• 10 stir in apricot mixture and thyme.
• 11 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.
• 12 cool in muffin cups on a wire rack for 5 minutes.
• 13 remove from muffin cups. serve warm. if desired, serve with additional honey.