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{"id":253,"date":"2008-10-24T08:53:40","date_gmt":"2008-10-24T13:53:40","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=253"},"modified":"2008-10-24T12:29:35","modified_gmt":"2008-10-24T17:29:35","slug":"double-chocolate-apricot-muffins","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=253","title":{"rendered":"Double Chocolate Apricot Muffins"},"content":{"rendered":"

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Double Chocolate Apricot Muffins<\/strong><\/p>\n

1 3\/4 cups all purpose flour
\n1\/2 cup unsweetened Dutch Process Cocoa (sifted)
\n2 tsp baking powder
\n1\/4 tsp salt
\n1 cup granulated sugar
\n2 eggs
\n3\/4 cup milk
\n1\/2 cup vegetable oil
\n2 tsp vanilla
\n5 ounces semisweet chocolate, chopped coarsely
\n2\/3 cup dried fruit<\/p>\n

Topping<\/em><\/strong>
\n2 tbsp granulated sugar<\/p>\n

In a medium bowl, mix together flour, cocoa powder, baking powder and salt.<\/p>\n

In a large bowl, mix together sugar, eggs, milk, oil and vanilla. Mix in dry ingredients and incorporate. Fold in chocolate and dried fruit. Scoop batter into prepared muffin cups.<\/p>\n

Sprinkle tops with sugar.<\/p>\n

Bake in oven preheated to 375 degrees F for 22 minutes or until tester inserted into center comes out clean. Let muffins cool in a pan on wire rack.<\/p>\n

Yields 12 muffins<\/p>\n

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