Photo of Apricot Muffins by WW

Apricot Muffins

8
PersonalPoints™ per serving
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(s)

1 large

Ginger preserves

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(s)

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.