Recipe - Apricot Sticky Muffins

1 cup Apple juice
One half cup Finely chopped dried
apricots
1 Three fourths cup Allpurpose flour
1/3 cup Uncooked farina; (such as
Cream of Wheat)
1/3 cup Sugar
2 teaspoon Baking powder
One fourth teaspoon Salt
1/8 teaspoon Ground nutmeg
One fourth cup Stick margarine or butter;
melted
1 teaspoon Vanilla extract
3 lg Egg whites; lightly beaten
1 ct (8ounce) plain fatfree
yogurt
Cooking spray
2 tablespoon Sugar

recipes I just downloaded from Cooking Light's website (sorry, my MC is
down right now).

When your energy level is fading fast, these muffins are your ticket for a
boost. Dried apricots and farina cereal increase the recipe's iron content.

1. Preheat oven to 400ø.

2. Combine apple juice and apricots in a microwavesafe bowl. Cover with
heavyduty 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 400ø
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 One half teaspoon sugar. Yield: 1
dozen (serving size: 1 muffin).

CALORIES 189 (20% from fat); FAT 4.3g (sat 0.8g, mono 1.7g, poly 1.3g);
PROTEIN 4.6g; CARB 33.1g; FIBER 0.9g; CHOL 0mg; IRON 2.9mg; SODIUM 142mg;
CALC 116m

Posted to EATLF Digest by levya@mindspring.com on May 11, 1998