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Recipe Name: Apricot Sticky Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Cup(s) Apple juice
1/2 Cup(s) Finely chopped dried
Apricots
1 3/4 Cup(s) All-Purpose Flour
1/3 Cup(s) Uncooked farina, such as
Cream of Wheat
1/3 Cup(s) Sugar
2 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Salt
1/8 Teaspoon(s) Ground nutmeg
1/4 Cup(s) Stick margarine or butter
Melted
1 Teaspoon(s) Vanilla extract
3 Egg whites, lightly beaten
1 8-ounce plain fat-free
Yogurt
Cooking spray
Directions:
recipes I just downloaded from Cooking Light's website (sorry, my MC
is down right now). When your energy level is fading fast, these
muffins are your ticket for a boost. Dried apricots and farina cereal
increase the recipe's iron content. Preheat oven to 400ø. Combine
apple juice and apricots in a microwave-safe bowl. Cover with
heavy-duty plastic wrap, and vent. Microwave at high 3 minutes or
until apricot mixture boils. Let stand, covered; cool completely.
Drain apricots in a colander over a bowl, reserving apple juice.
Lightly spoon flour into dry measuring cups, and level with a knife.
Combine the flour and the next 5 ingredients (flour through nutmeg) in
a medium bowl, and make a well in center of mixture. Combine 3
tablespoons reserved apple juice, margarine, vanilla, egg whites, and
yogurt; stir well with a whisk. Add to flour mixture, stirring just
until moist. Stir in reserved apricots. Spoon batter into 12 muffin
cups coated with cooking spray. Bake at 400ø for 20 minutes or until
muffins spring back when touched lightly in center. Remove muffins
from pans immediately; place on a wire rack. Dip muffin tops in
remaining apple juice; sprinkle each with 1/2 teaspoon sugar. Yield: 1
dozen (serving size: 1 muffin). CALORIES 189 (20% from fat); FAT 4.3g
(sat 0.8g, mono 1.7g, poly 1.3g); PROTEIN 4.6g; CARB 33.1g; FIBER
0.9g; CHOL 0mg; IRON 2.9mg; SODIUM 142mg; CALC 116m Posted to EAT-LF
Digest by levya@mindspring.com on May 11, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1937
Calories From Fat: 464
Total Fat: 52.7g
Cholesterol: 21.5mg
Sodium: 2259.8mg
Potassium: 1296mg
Carbohydrates: 319.5g
Fiber: 8g
Sugar: 146.8g
Protein: 47.5g


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