Nutrition Matters: Apricot Oat Muffins
APRICOT-OAT ALMOND MUFFINS
1/2 cup (125 mL) whole-wheat flour
1/2 cup (125 mL) all-purpose flour
1 cup (250 mL) rolled oats
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1 large egg (or 2 egg whites)
1/4 cup (50 mL) soft tub margarine or canola oil
1/2 cup (125 mL) lightly packed brown sugar
1 cup (250 mL) plain non-fat yogurt
1/2 tsp (2 mL) almond or pure vanilla extract
2/3 cup (150 mL) finely chopped dried apricots
12 whole almonds
Preheat oven to 400°F/ 200°C. Line compartments of a muffin pan with paper liners (or spray with cooking spray).
In a food processor fitted with the steel blade, combine flours, oats, baking powder, and baking soda; process for 5 seconds. Add egg, margarine, brown sugar, yogurt, and almond extract; process for 25 to 30 seconds or until smooth and blended. Stir in apricots with a rubber spatula.
Scoop batter into prepared muffin pan, filling each compartment about two-thirds full. Top each muffin with 1 almond. Bake for 20 to 25 minutes or until tops are golden brown and spring back when lightly touched.
Makes 12 muffins
Nutritional breakdown per muffin: 25 g carbohydrate, 4 g protein, 6 g total fat, 1 g saturated fat, 2 g fibre, 155 mg sodium, 160 calories