APRICOT GINGER MUFFINS

These quick and easy muffins match the sweetness of apricot preserves with a hint of spice from the ginger. You could substitute peach preserves or orange marmalade for the apricot. Or for a completely different taste, try raspberry preserves, and cinnamon instead of ginger.

INGREDIENTS:

2 cups all-purpose flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1 cup low fat buttermilk
3 tbsp canola oil
1 egg
1/3 cup apricot preserves

PREPARATION:

Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray, or line with paper cups.

In a large bowl, combine flour, sugar, baking powder, baking soda, salt and ginger. In a separate bowl, combine buttermilk, oil and egg.


Make a well in the flour mixture and add wet ingredients.

Stir until just moist.

Scoop about 1 tablespoon of batter into each muffin cup followed by a teaspoon of apricot preserves. Fill cups evenly with remaining batter. Bake for 18-20 minutes until golden, then cool on a wire rack.


Makes 12 muffins.


Per Serving: Calories 177, Calories from Fat 38, Total Fat 4.2g (sat 0.5g), Cholesterol 19mg, Sodium 176mg, Carbohydrate 31.2g, Fiber 0.7g, Protein 3.5g