Apricot Sticky Muffins

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 cup 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

Recipe

• 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 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.