Apricot Muffins
A breakfast favorite with an interesting twist.
Yield: Makes 12 muffinsIngredients
- 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
Instructions
- Preheat oven to 400 degrees F
- In a large bowl, whisk together flour, baking powder and salt
- In a medium bowl, whisk together egg, preserves, apple butter, butter, sugar and half-and-half
- Add to dry ingredients and stir to combine; gently stir in apricots
- Divide among 12 non-stick muffin cups
- Bake until golden brown on top, about 35 minutes
