- 2 C all purpose flour (or 1 cup
white and 1 cup whole wheat flour)
- 1/3 C sugar
- 1 T baking powder
- 3/4 tsp salt
- 1/4 C canola oil
- 2 egg whites or 1 egg
- 1 C skim milk (from milk powder is
fine)
- 1 C apricot preserves
Place the flour, sugar, baking powder and
salt in a large mixing bowl.
Blend all the ingredients together well.
In a separate bowl blend the oil, egg whites
and milk until blended completely together.
Pour into the dry mixture.
Mix just until everything is moistened.
Preheat the oven to 400 degrees.
Prepare a muffin tin with a non stick
cooking spray.
Fill each muffin cup 1/2 full of batter.
Place a tsp of apricot preserves on the top
of the batter.
Add the remaining batter to the top of each
muffin.
Bake 20 to 25 minutes or until a golden
brown.
Any type of preserves can be used for these
muffins. Use a low sugar preserve for an
even healthier muffin.
Here are some tips on
how to freeze these muffins. It's a
great way to make them ahead of time and
then just reheat and server.
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