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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup apple juice |
1/2 cup finely chopped dried apricots |
1 3/4 cups all-purpose flour |
1/3 cup uncooked farina (such as cream of wheat) |
1/3 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
1/4 cup stick margarine or butter, melted |
1 teaspoon vanilla extract |
3 large egg whites, lightly beaten |
1 (8-ounce) carton plain fat-free yogurt |
cooking spray |
2 tablespoons sugar |
Directions:
1. Preheat oven to 400°.
2. Combine apple juice and apricots in a microwave-safe bowl. Cover with heavy-duty plastic wrap, and vent. Microwave at high 3 minutes or until apricot mixture boils. Let stand, covered; cool completely. Drain apricots in a colander over a bowl, reserving apple juice.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 5 ingredients (flour through nutmeg) in a medium bowl, and make a well in center of mixture. Combine 3 tablespoons reserved apple juice, margarine, vanilla, egg whites, and yogurt; stir well with a whisk. Add to flour mixture, stirring just until moist. Stir in reserved apricots.
4. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack. Dip muffin tops in remaining apple juice; sprinkle each with 1/2 teaspoon sugar.
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