Apricot Muffin

• 2 C all purpose flour (or 1 cup white and 1 cup whole wheat flour)
• 1/3 C sugar
• 1 T baking powder
• 3/4 tsp salt
• 1/4 C canola oil
• 2 egg whites or 1 egg
• 1 C skim milk (from milk powder is fine)
• 1 C apricot preserves

Place the flour, sugar, baking powder and salt in a large mixing bowl.
Blend all the ingredients together well.
In a separate bowl blend the oil, egg whites and milk until blended completely together.
Pour into the dry mixture.
Mix just until everything is moistened.
Preheat the oven to 400 degrees.
Prepare a muffin tin with a non stick cooking spray.
Fill each muffin cup 1/2 full of batter.
Place a tsp of apricot preserves on the top of the batter.
Add the remaining batter to the top of each muffin.
Bake 20 to 25 minutes or until a golden brown.

Any type of preserves can be used for these muffins. Use a low sugar preserve for an even healthier muffin.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server. And you don’t have to stop at just one freezer muffin recipe. Here’s another one for you to try: Orange Muffins.