We vote that all morning alarms should be the smell of freshly oven-baked apricots. 'Cause we'd wake up for these Apricot-Graham Muffins any day.
What You Need
Original recipe yields 12 servings
1 can (8-1/2 oz.) apricot halves, undrained
2/3 cup fat-free milk
18 low-fat graham cracker s, finely crushed (about 3 cups)
1 Tbsp. CALUMET Baking Powder
2 Tbsp. apricot preserves
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Let's Make It
Heat oven to 375°F.
Drain apricots, reserving liquid. Chop apricots. Beat egg, reserved apricot liquid and milk in medium bowl with whisk until well blended. Add combined graham crumbs and baking powder; stir just until moistened. Gently stir in apricots.
Spoon into 12 paper-lined muffin cups, filling each 2/3 full.
Bake 18 to 20 min. or until lightly browned. Let stand in pan 5 min.; remove to wire rack. Cut small hole in top of each muffin; fill with preserves. Cool slightly.
Substitute 1 can (8 oz.) diced peaches for the apricots.
Make it Easy
Use a blender or food processor to easily crush the grahams into crumbs.
To add a simple powdered sugar glaze, stir 2 Tbsp. milk or water into 1-1/2 cups powdered sugar until well blended. Drizzle over warm muffins. Let stand until glaze is firm.
Calories From Fat
% Daily Value*
Total Fat 1.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.