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
Yield: Makes 12 muffins
Ingredients
- 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
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 muffin cups
- 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 DietsInReview.com
