I love the fact that muffins are so versatile. There are endless possibilities to the flavor combinations you can come up with, they can be eaten as a dinner accompaniment, a dessert or even a breakfast. I also love the fact that muffins are made without a mixer and that they can be made quickly.
These apricot orange gem muffins were perfect for a winter day. There is just something about the citrus flavor that lifts the mood in the middle of winter.
Serves 12 ( 4 points +)
- 1-1/2 c. white whole wheat flour
- 1/2 c. all-purpose flour
- 1/4 c. brown sugar, packed
- 1-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. ground ginger
- 2 eggs
- 3/4 c. fat-free sour cream
- 3/4 c. low-fat buttermilk
- 2 T. butter, melted
- 1/3 c. dried apricots, chopped
- 2 T. orange marmalade
Preheat oven to 400 degrees and line a muffin tin with paper liners. Lightly spray liners with nonstick spray.
Place first seven ingredients in a large bowl ( through ginger). Make a well in the center of the flour mixture.
In a small bowl, whisk together eggs, sour cream, buttermilk and butter. Add the egg mixture to the flour mixture and stir until just combined. Do not overmix. Stir in apricots.
Spoon batter into muffin cups, filling 3/4 full. Make a small indent in the center of each muffin. Fill each with 1/2 tsp. orange marmalade. Bake 14-15 minutes or until muffins spring back when lightly pressed. Cool on a wire rack for 5 minutes. Serve warm.