Apricot Sticky Muffins Recipe

Name: Apricot Sticky Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 400u00b0.
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 400u00b0 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.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Apricot Sticky Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Sticky Muffins

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