Apricot Almond Muffins
Preparation Time: 30 minutesBaking Time: 15 minutesYield: 12 muffins
Ideal for a scrumptious breakfast or quick and healthy snack, but they are more delicious served warm so you may want to serve them for dessert!
Ingredients:
- 1-1/2 cups whole wheat pastry flour
- 1/4 cup flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup sunflower oil
- 3/4 cups apricot preserves, divided
- 4 egg whites, beaten
- 1 teaspoon almond extract
- 1/3 cup sugar or brown sugar
- 1/4 cup sliced almonds
- 1/2 cup Great Granola
Directions:
- Preheat oven to 375°. Grease 12 muffin tins.
- In a large bowl, blend the whole wheat pastry flour, flour, baking powder, salt and cinnamon.
- In a small bowl, mix the oil, 1/2 cup preserves, egg whites, almond extract and sugar. Add wet mix to the flour mixture and stir just until moistened.
- Spoon batter equally into each muffin tin. In a small bowl mix sliced almonds with granola. Spoon almond/granola mix over each muffin.
- Bake at 375° for approximately 12-14 minutes or until toothpick inserted comes out clean. While muffins are still warm brush remaining apricot preserves over each muffin top.
- (Hint: You may wish to slightly heat the apricot preserves that you brush into the tops of the warm muffins. Place preserves in a glass dish. Microwave for 45-60 seconds).
