Source: dLife

Sweet apricot muffins with a sugary muffin top and a touch of apple juice.

Servings

1 cup Juice, apple
0.5 cup dried apricot halves , finely chopped
1.75 cup white all purpose flour
0.33 cup Cereal, hot, farina, dry
0.33 cup sugar
2 tsp low sodium baking powder
0.25 tsp salt
0.12 tsp ground nutmeg
0.25 cup Margarine, 80% fat, unsalted , melted
1 tsp vanilla extract
3 egg whites , lightly beaten
8 oz plain nonfat yogurt
1 cooking spray
2 tbsp sugar

1 Preheat oven to 400 degrees F.
2 Microwave apple juice and apricots in a covered and vented microwave safe bowl until mixture boils (about 3 minutes on high). Let mixture rest and keep covered until fully cooled. Strain mixture in a colander set over a bowl in order to save juice.
3 Mix flour with farina, sugar, baking powder, salt, and nutmeg. Whisk together 3 tablespoons of saved apple juice (from previous step), margarine, vanilla, egg whites, and yogurt. Gradually mix flour mixture into apple juice mixture. Then, mix in apricots.
4 Divide batter among a 12-cup muffin tin coated with cooking spray. Bake muffins for 20 minutes or until set. Let muffins cool on a wire rack. When cooled, dip tops of muffins in saved apple juice and scatter with sugar.

Use different combinations of fruit and fruit juice for a variety of flavors.