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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Every so often I crave a different kind of muffin. Apricot fits the bill nicely. These are fantastic right out of the oven with a cup of tea. These really brighten the morning for me. Ingredients:
1 cup white grape juice |
1/2 cup dried apricot, finely chopped |
1 3/4 cups flour |
1/3 cup cream of wheat, uncooked |
1/3 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
1/4 cup butter, melted |
1 teaspoon vanilla extract |
3 large egg whites, lightly beaten |
1 (8 ounce) carton vanilla yogurt |
2 tablespoons sugar |
Directions:
1. Preheat oven to 400°.
2. Combine juice and apricots in a microwave-safe bowl.
3. Cover with heavy-duty plastic wrap, and vent.
4. Microwave at high 3 minutes or until apricot mixture boils.
5. Let stand, covered; cool completely.
6. Drain apricots in a colander over a bowl, reserving juice.
7. Lightly spoon flour into dry measuring cups, and level with a knife.
8. Combine the flour and the next 5 ingredients in a medium bowl, and make a well in center of mixture.
9. Combine 3 tablespoons reserved white grape juice, butter, vanilla, egg whites, and yogurt; stir well with a whisk.
10. Add to flour mixture, stirring just until moist.
11. Stir in reserved apricots.
12. Spoon batter into 12 muffin cups coated with cooking spray.
13. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center.
14. Remove muffins from pans immediately; place on a wire rack.
15. Dip muffin tops in remaining apple juice; sprinkle each with 1/2 teaspoon sugar.
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