Apricot and Chevre Muffins

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 12 teaspoon salt
• 4 tablespoons butter
• 13 cup finely chopped shallot
• 1 cup snipped dried apricot
• 2 tablespoons honey
• 14 cup semi-soft goat cheese (chevre, 2 ounces)
• 14 cup packed brown sugar
• 2 eggs
• 34 cup fat-free half-and-half
• 1 tablespoon snipped fresh thyme
• honey (optional)

1. Preheat oven to 400F
2. Line fifteen 2 1/2-inch muffin cups with paper bake cups; set aside.
3. In a medium bowl combine flour, baking powder, and salt; set aside.
4. In a large skillet melt 2 tablespoons of the butter over medium heat.
5. Add shallots; cook and stir until tender.
6. Stir in dried apricots and the 2 tablespoons honey; set aside.
7. In a large bowl combine the remaining 2 tablespoons butter and the goat cheese.
8. Beat with an electric mixer on medium to high speed for 30 seconds.
9. Add brown sugar; beat until combined.
10. Beat in eggs until combined.
11. Alternately add flour mixture and half-and-half to brown sugar mixture, beating after each addition just until combined.
12. Stir in apricot mixture and thyme.
13. Spoon batter into the prepared muffin cups, filling each about two-thirds full.
14. Bake in the preheated oven for 15 to 17 minutes or until tops spring back when lightly touched.
15. Cool in muffin cups on a wire rack for 5 minutes.
16. Remove from muffin cups.
17. Serve warm.
18. If desired, serve with additional honey.

flour, baking powder, salt, butter, shallot, apricot, honey, semisoft goat cheese, brown sugar, eggs, thyme, honey

Taken from www.food.com/recipe/apricot-and-chevre-muffins-464439 (may not work)