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Apricot-Almond Muffins
Source: dLife

Muffins with a scrumptious apricot-filled center.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 184.1
Total Carbs 33.9 g
Dietary Fiber 2.5 g
Sugars 17.5 g
Total Fat 4.6 g
Saturated Fat 0.5 g
Unsaturated Fat 1.2 g
Potassium 90.1 mg
Protein 4.1 g
Sodium 238.6 mg
Dietary Exchanges
1 Fat , 1 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  Preserves, apricot
0 1/4 tsp  almond extract
2 cup  whole wheat flour
1 1/2 tsp  baking powder
0 1/2 tsp  baking soda
0 1/2 tsp  salt
0 1/2 cup  packed brown sugar
1 each  Eggs, large, raw
1 each  egg whites
1 floz  powdered buttermilk
3 tbsp  canola oil
2 tsp  grated orange peel
1 tsp  vanilla extract
1 each  cooking spray
2 tsp  sweetener (sugar substitute)
0 1/4 cup  sliced almonds
  1. Preheat oven to 400 degrees F.
  2. Stir together preserves and almond extract.
  3. Mix together flour, baking powder, baking soda, and salt.
  4. Whisk together brown sugar, egg, and egg white. Whisk in buttermilk, oil, orange rind, and vanilla. Gradually stir the flour mixture into the liquid until a batter forms.
  5. Spoon 2 tablespoons batter into a cooking spray coated 12-cup muffin tin. Top each muffin with apricot preserves mixture and top with the rest of the batter. Top each muffin with granulated sweetener and almonds.
  6. Bake muffins for 20 minutes or until set. Let muffins cool on a wire rack.

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