Apricot oat muffins

Ingredients

• ½ cup (125 mL) whole-wheat flour
• ½ cup (125 mL) all-purpose flour
• 1 cup (250 mL) rolled oats
• 1 tsp (5 mL) baking powder
• ½ tsp (2 mL) baking soda
• 1 large egg (or 2 egg whites)
• ¼ cup (50 mL) soft tub margarine or canola oil
• ½ cup (125 mL) lightly packed brown sugar
• 1 cup (250 mL) plain non-fat yogurt
• ½ tsp (2 mL) almond or pure vanilla extract
• ⅔ cup (150 mL) finely chopped dried apricots
• 12 whole almonds

Instructions

1. Preheat oven to 400°F/ 200°C.
2. Line compartments of a muffin pan with paper liners (or spray with cooking spray). In a food processor fitted with the steel blade, combine flours, oats, baking powder, and baking soda; process for 5 seconds.
3. Add egg, margarine, brown sugar, yogurt, and almond extract; process for 25 to 30 seconds or until smooth and blended. Stir in apricots with a rubber spatula.
4. Scoop batter into prepared muffin pan, filling each compartment about two-thirds full.
5. Top each muffin with 1 almond.
6. Bake for 20 to 25 minutes or until tops are golden brown and spring back when lightly touched.

Notes

This recipe is from "Norene’s Healthy Kitchen" (Whitecap) by Norene Gilletz.