• 12servings
  • 40minutes
  • 120calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12
MineralsManganese, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (8-1/2 oz.) apricot halves, undrained

  2. 1 egg

  3. 2/3 cup fat-free milk

  4. 18 HONEY MAID Low Fat Honey Graham s, finely crushed (about 3 cups)

  5. 1 Tbsp. CALUMET Baking Powder

  6. 2 Tbsp. apricot preserves

Instructions Jump to Ingredients ↑

  1. HEAT oven to 375°F.

  2. DRAIN apricots, reserving liquid. Chop apricots. Beat egg, reserved apricot liquid and milk in medium bowl with whisk until well blended. Add combined graham crumbs and baking powder; stir just until moistened. Gently stir in apricots.

  3. SPOON into 12 paper-lined muffin cups, filling each 2/3 full.

  4. BAKE 18 to 20 min. or until lightly browned. Let stand in pan 5 min.; remove to wire rack. Cut small hole in top of each muffin; fill with preserves. Cool slightly.


Send feedback