Yield: 1 Servings
|1 cup||Apple juice|
|½ cup||Finely chopped dried apricots|
|1¾ cup||All-purpose flour|
|⅓ cup||Uncooked farina; (such as Cream of Wheat)|
|2 teaspoons||Baking powder|
|⅛ teaspoon||Ground nutmeg|
|¼ cup||Stick margarine or butter; melted|
|1 teaspoon||Vanilla extract|
|3 larges||Egg whites; lightly beaten|
|1 carton||(8-ounce) plain fat-free yogurt|
recipes I just downloaded from Cooking Light's website (sorry, my MC is down right now).
When your energy level is fading fast, these muffins are your ticket for a boost. Dried apricots and farina cereal increase the recipe's iron content.
1. Preheat oven to 400ø.
2. Combine apple 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 apple juice.
3. Lightly spoon flour into dry measuring cups, and level with a knife.
Combine the flour and the next 5 ingredients (flour through nutmeg) in a medium bowl, and make a well in center of mixture. Combine 3 tablespoons reserved apple juice, margarine, vanilla, egg whites, and yogurt; stir well with a whisk. Add to flour mixture, stirring just until moist. Stir in reserved apricots.
4. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400ø 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 ½ teaspoon sugar. Yield: 1 dozen (serving size: 1 muffin). CALORIES 189 (20% from fat); FAT 4.3g (sat 0.8g, mono 1.7g, poly 1.3g); PROTEIN 4.6g; CARB 33.1g; FIBER 0.9g; CHOL 0mg; IRON 2.9mg; SODIUM 142mg; CALC 116m
Posted to EAT-LF Digest by levya@... on May 11, 1998