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.
Prep Time: 10 minutes
Cook Time: 30 minutes
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
