Apricot Almond Dutch Babies
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 1⁄4 cups flour
- 3 tablespoons light brown sugar
- 1⁄4 teaspoon salt
- 1 cup skim milk
- 2 large eggs, separated
- 1⁄4 cup apricot preserves, plus more for serving
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons slivered almonds
directions
- Preheat oven to 400°F Place 6-muffin tin in oven.
- Combine flour, sugar and salt in bowl.
- Whisk together milk, egg yolks, preserves, butter and vanilla in large measuring cup or small bowl.
- Stir wet ingredients into dry ingredients.
- Beat egg whites 4 minutes, or until soft peaks form. Fold into batter.
- Coat hot muffin tin with cooking spray and fill cups 2/3 full. Sprinkle with almonds.
- Bake 13 to 15 minutes or until puffed and golden brown.
- Serve with preserves.
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RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?