Total Time
45mins
Prep 25 mins
Cook 20 mins

Every so often I crave a different kind of muffin. Apricot fits the bill nicely. These are fantastic right out of the oven with a cup of tea. These really brighten the morning for me.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  2. Combine juice and apricots in a microwave-safe bowl.
  3. Cover with heavy-duty plastic wrap, and vent.
  4. Microwave at high 3 minutes or until apricot mixture boils.
  5. Let stand, covered; cool completely.
  6. Drain apricots in a colander over a bowl, reserving juice.
  7. Lightly spoon flour into dry measuring cups, and level with a knife.
  8. Combine the flour and the next 5 ingredients in a medium bowl, and make a well in center of mixture.
  9. Combine 3 tablespoons reserved white grape juice, butter, vanilla, egg whites, and yogurt; stir well with a whisk.
  10. Add to flour mixture, stirring just until moist.
  11. Stir in reserved apricots.
  12. Spoon batter into 12 muffin cups coated with cooking spray.
  13. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center.
  14. Remove muffins from pans immediately; place on a wire rack.
  15. Dip muffin tops in remaining apple juice; sprinkle each with 1/2 teaspoon sugar.

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