Apricot Muffins

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Yield: 12 muffins

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon table salt
  • 1 large eggs
  • 1/3 cup ginger preserves
  • 1/2 cup apple butter
  • 2 tablespoons light butter, melted
  • 1/4 cup granulated sugar
  • 1 cup fat-free Half-and-Half
  • 4 medium apricots or 6 small, coarsely chopped

Instructions

  1. Heat oven to 400 degrees F.
  2. In a large bowl, whisk together flour, baking powder and salt.
  3. In a medium bowl, whisk together egg, preserves, apple butter, butter, sugar and Half-and-Half. Add to dry ingredients and stir to combine; gently stir in apricots.
  4. Divide among 12 nonstick muffin cups. Bake until golden brown on top and wooden pick inserted in center comes out clean, about 35 minutes.

Notes

WW points per serving: 4