Apricot Sticky Muffins

Name: Apricot Sticky Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 serving(s)
Ingredients: 1 cup white 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

Submitted by Cynna

"Every so often I crave a different kind of muffin. Apricot fits the bill nicely. These are fantastic right out of the oven with a cup of tea. These really brighten the morning for me."

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Ready In:: 45mins
Ingredients:: 13
Serves:: 12

ingredients

1 cup white 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

directions

Preheat oven to 400°.
Combine 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 juice.
Lightly spoon flour into dry measuring cups, and level with a knife.
Combine the flour and the next 5 ingredients in a medium bowl, and make a well in center of mixture.
Combine 3 tablespoons reserved white grape juice, butter, 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 400° 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.