Apricot And Chevre Muffins

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A buttery mixture of apricots and fresh thyme are combined with goat cheese and a handful of other ingredients to make these moist muffins.

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Steps

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Preheat oven to 400f.

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Line fifteen 2 1 / 2-inch muffin cups with paper bake cups.

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Set aside.

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In a medium bowl combine flour , baking powder , and salt.

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Set aside.

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In a large skillet melt 2 tablespoons of the butter over medium heat.

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Add shallots.

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Cook and stir until tender.

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Stir in dried apricots and the 2 tablespoons honey.

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Set aside.

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In a large bowl combine the remaining 2 tablespoons butter and the goat cheese.

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Beat with an electric mixer on medium to high speed for 30 seconds.

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Add brown sugar.

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Beat until combined.

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Beat in eggs until combined.

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Alternately add flour mixture and half-and-half to brown sugar mixture , beating after each addition just until combined.

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Stir in apricot mixture and thyme.

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Spoon batter into the prepared muffin cups , filling each about two-thirds full.

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Bake in the preheated oven for 15 to 17 minutes or until tops spring back when lightly touched.

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Cool in muffin cups on a wire rack for 5 minutes.

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Remove from muffin cups.

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Serve warm.

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If.

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Ingredients

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all-purpose flour, baking powder, salt, butter, shallot, dried apricot, honey, semi-soft goat cheese, brown sugar, eggs, fat-free half-and-half, fresh thyme