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 400°.
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 400°
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 1/2 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@mindspring.com on May 11, 1998
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