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Apricot Muffins Recipe

Weight Watchers

Rating:

2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon table salt
1 large eggs
1/3 cup ginger preserves
½ cup apple butter
2 tablespoons light butter, melted
¼ cup granulated sugar
1 cup fat-free half-and-half
4 medium apricots or 6 small, coarsely chopped

Preheat oven to 400 degrees F.

In a large bowl, whisk together flour, baking powder and salt.

In a medium bowl, whisk together egg, preserves, apple butter, butter, sugar and half-and-half. Add to dry ingredients and stir to combine; gently stir in apricots.

Divide among 12 nonstick muffin cups. Bake until golden brown on top and wooden pick inserted in center comes out clean, about 35 minutes.

Serves 12. - WW points per serving: 4.