Apricot Muffins
8
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 12 • Difficulty: Easy
These delicious muffins make great use of summer's sweet and succulent fresh apricots, but they can also be made with well-drained canned or dried apricots.
Ingredients
All-purpose flour
2½ cup(s)
Baking powder
1 tbsp(s)
Table salt
½ tsp(s)
Raw egg
1 large
Ginger preserves
⅓ cup(s)
Apple butter
½ cup(s)
Light butter
2 tbsp(s)
Fat free creamer
1 cup(s), such as fat-free 1/2 and 1/2
Sugar
¼ cup(s)
Fresh apricot
4 medium, or 6 small, coarsely chopped
Instructions
1
Preheat oven to 400ºF. In a large bowl, whisk together flour, baking powder and salt.
2
In a medium bowl, whisk together egg, preserves, apple butter, butter, sugar and half-and-half. Add to dry ingredients and stir to combine; gently stir in apricots.
3
Divide among 12 nonstick muffin cups. Bake until golden brown on top and toothpick inserted in center comes out clean, about 35 minutes.
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