Apricot oat muffins
If you are a muffin fan and are carb counting, this is the muffin for you!
- 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
- Preheat oven to 400°F/ 200°C.
- 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.
- 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.
- Scoop batter into prepared muffin pan, filling each compartment about two-thirds full.
- Top each muffin with 1 almond.
- Bake for 20 to 25 minutes or until tops are golden brown and spring back when lightly touched.
This recipe is from "Norene’s Healthy Kitchen" (Whitecap) by Norene Gilletz.
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