Apricot Sticky Muffins

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.

• Ready In: 45 mins
• Serves: 12

Ingredients

• 1  cup  white grape juice
• 1⁄2 cup  dried apricot, finely chopped
• 1 3⁄4 cups flour
• 1⁄3 cup  cream of wheat, uncooked
• 1⁄3 cup sugar
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon ground nutmeg
• 1⁄4 cup butter, melted
• 1  teaspoon vanilla extract
• 3  large  egg whites, lightly beaten
• 1 (8 ounce) carton vanilla yogurt
• 2  tablespoons sugar

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.