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Apricot Sticky Muffins
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 174.2
Total Carbs 30.8 g
Dietary Fiber 1.1 g
Sugars 12.3 g
Total Fat 4.1 g
Saturated Fat 0.8 g
Unsaturated Fat 1.2 g
Potassium 187.6 mg
Protein 4.5 g
Sodium 80.2 mg
Dietary Exchanges
1 Fat , 1/2 Fruits , 1/2 Milk , 1/2 Other Carbs , 1 1/2 Starch , 1/2 Lean Meat
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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1 cup  Juice, apple
0 1/2 cup  dried apricot halves
1 3/4 cup  white all purpose flour
0.3333 cup  Cereal, hot, farina, dry
0.3333 cup  sugar
2 tsp  low sodium baking powder
0 1/4 tsp  salt
0.125 tsp  ground nutmeg
0 1/4 cup  Margarine, 80% fat, unsalted
1 tsp  vanilla extract
3 each  egg whites
8 oz  plain nonfat yogurt
1 each  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.

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