Apricot sticky muffins
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Apricot sticky muffins
  Muffins    Apricots  
Last updated 6/12/2012 1:04:53 AM. Recipe ID 29601. Report a problem with this recipe.
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      Title: Apricot sticky muffins
 Categories: None
      Yield: 1 Servings
      1 c  Apple juice
    1/2 c  Finely chopped dried
  1 3/4 c  All-purpose flour
    1/3 c  Uncooked farina; (such as
           -Cream of Wheat)
    1/3 c  Sugar
      2 ts Baking powder
    1/4 ts Salt
    1/8 ts Ground nutmeg
    1/4 c  Stick margarine or butter;
      1 ts Vanilla extract
      3 lg Egg whites; lightly beaten
      1 ct (8-ounce) plain fat-free
           Cooking spray
      2 tb 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 400.
  2. Combine apple juice and apricots in a microwave-safe bowl. Cover
  with heavy-duty 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 400 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 1/2 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

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Recipe ID 29601 (Apr 03, 2005)

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