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Apricot Muffins

A breakfast favorite with a sweet twist thanks to fresh apricots.

Per Serving: 174 calories, 1 g fat, .1 g protein, 19 g carbohydrates, 39 mg cholesterol, 235 mg sodium
Apricot Muffins Photo
Yield: Makes 12 muffins


  • 2 1/2 cups all-purpose flour
  • 1 Tbs. baking powder
  • 1/2 tsp. table salt
  • 1 large egg
  • 1/3 cup ginger preserves
  • 1/2 cup apple butter
  • 2 Tbs. light butter, melted
  • 1/4 cup granulated sugar
  • 1 cup fat-free half-and-half
  • 4 medium or 6 small apricots, coarsely chopped; out of season, use drained canned apricots


  1. Preheat oven to 400 degrees F
  2. In a large bowl, whisk together flour, baking powder and salt
  3. In a medium bowl, whisk together egg, preserves, apple butter, butter, sugar and half-and-half
  4. Add to dry ingredients and stir to combine; gently stir in apricots
  5. Divide among 12 muffin cups
  6. Bake until a pick inserted in center of muffins comes out clean, about 25 minutes

Recipe reviewed and nutritional analysis completed by Terry Grieco Kenny for

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