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Muf: Apricot-Almond Muffins

Source of Recipe

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Apricot-Almond Muffins

Cooking Light - April 2001 - Patsy Jamieson,
Reviews rate this recipe 4.5 of 5 stars.
1 dozen (serving size: 1 muffin)

The muffin cups will be full, but don't be alarmed -- they shouldn't overflow. You can substitute any flavor of preserves for the apricot.

1/2 cup apricot preserves
1/4 teaspoon almond extract
1 cup all-purpose flour
1 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed brown sugar
1 large egg
1 large egg white
1 cup low-fat buttermilk
3 tablespoons canola oil
2 teaspoons grated orange rind
1 teaspoon vanilla extract
Cooking spray
2 teaspoons granulated sugar
1/4 cup sliced almonds

Preparation:
Preheat oven to 400°.

Combine preserves and almond extract in a small bowl.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture.

Combine the brown sugar, egg, and egg white in a medium bowl, and stir well with a whisk. Add the buttermilk, canola oil, orange rind, and vanilla, and stir well. Add to the flour mixture, stirring just until moist.

Spoon 2 tablespoons batter into each of 12 muffin cups coated with cooking spray. Divide the apricot mixture evenly in the center of each muffin cup (do not spread over the batter), and top with the remaining batter. Sprinkle the batter evenly with 2 teaspoons granulated sugar and almonds.

Bake at 400° for 20 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around the outer edge of each muffin cup. Carefully remove each muffin, and place on a wire rack.

One muffin equals: Calories 209 (Calories from fat 26 %); Fat 6.1 g (Satfat 0.8 g, Monofat 3.3 g, Polyfat 1.6 g); Protein 4.7 g; Carbohydrate 35.3 g; Fiber 2 g; Cholesterol 18 mg; Sodium 194 mg