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Categories:
flour light brown sugar salt low-fat milk eggs apricot preserves unsalted butter vanilla extract almonds
Viewed: 98 - Published at: 7 years agoIngredients
- 1 1/4 cups flour
- 3 Tbs. light brown sugar
- 1/4 tsp. salt
- 1 cup low-fat milk
- 2 large eggs, separated
- 1/4 cup apricot preserves, plus more for serving
- 2 Tbs. unsalted butter, melted
- 1 tsp. vanilla extract
- 2 Tbs. slivered almonds
Method
- Preheat oven to 400F.
- Place 6-muffin tin in oven.
- Combine flour, sugar and salt in bowl.
- Whisk together milk, egg yolks, preserves, butter and vanilla in large measuring cup or small bowl.
- Stir into dry ingredients.
- Beat egg whites 4 minutes, or until soft peaks form.
- Fold into batter.
- Coat hot muffin tin with cooking spray.
- Fill cups 2/3 full, and sprinkle with almonds.
- Bake 13 to 15 minutes, or until puffed and golden brown.
- Unmold, and serve with preserves.
