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APRICOT-ALMOND MUFFINS
½ cup apricot preserves ¼ teaspoon almond extract 1 cup all-purpose flour 1 cup whole wheat flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup packed brown sugar 1 large egg 1 large egg white 1 cup low-fat buttermilk 3 tablespoons canola oil 2 teaspoons grated orange rind 1 teaspoon vanilla extract Cooking spray 2 teaspoons granulated sugar ¼ cup sliced almond
STEPS
1. Preheat oven to 400 degrees. 2. Combine preserves and almond extract in a small bowl. 3. Lightly spoon flours into dry measuring cups and level with knife. 4. Combine flours, baking powder, baking soda and salt in a large bowl; make a well in center of mixture. 5. Combine brown sugar, egg and egg white in a medium bowl and stir well with a whisk. 6. Stir in buttermilk, canola oil, orange rind, and vanilla. 7. Add to flour mixture, stirring just until moist. 8. Spoon 2 tablespoons batter into each of 12 muffin cups coated with cooking spray. 9. Spoon apricot mixture evenly into centers of muffin cups (do not spread over batter) and top with remaining batter. 10. Sprinkle batter evenly with 2 teaspoons granulated sugar and almonds. 11. Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center. 12. Run knife or spatula around outer edge of each mugging cup. 13. Carefully remove muffins immediately and place on a wire rack. 14. Serving: 12 muffins
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