Apricot Sticky Muffins

Cooking Light
1 dozen (serving size: 1 muffin)


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1 cup apple juice
1/2 cup finely chopped dried apricots
1 3/4 cups all-purpose flour
1/3 cup uncooked farina (such as Cream of Wheat)
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup stick margarine or butter, melted
1 teaspoon vanilla extract
3 large egg whites, lightly beaten
1 (8-ounce) carton plain fat-free yogurt
Cooking spray
2 tablespoons sugar


Preheat oven to 400°.

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.

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.

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.

Created date

May 1998

Nutritional Information

Calories 189
Caloriesfromfat 20 %
Fat 4.3 g
Satfat 0.8 g
Monofat 1.7 g
Polyfat 1.3 g
Protein 4.6 g
Carbohydrate 33.1 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 2.9 mg
Sodium 142 mg
Calcium 116 mg