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Categories:Viewed: 90 - Published at: 5 years ago
Ingredients
- 1 14 cups flour
- 3 tablespoons light brown sugar
- 14 teaspoon salt
- 1 cup skim milk
- 2 large eggs, separated
- 14 cup apricot preserves, plus more for serving
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons 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 wet ingredients into dry ingredients.
- Beat egg whites 4 minutes, or until soft peaks form.
- Fold into batter.
- Coat hot muffin tin with cooking spray and fill cups 2/3 full.
- Sprinkle with almonds.
- Bake 13 to 15 minutes or until puffed and golden brown.
- Serve with preserves.
