Almond Flavored Apricot Muffins

These were really good, considering When I made them I accidently left out a couple of ingredients, I think I will have to make them again but with the ingredients I left out, maybe.....Again Like I said in previous posts I am going thru the 1001 muffin cookbook and trying the recipes for muffins, waffles, bread, scones ( in which I have never made ,ever), and other things....

                                                 so lets get started

first off make sure your oven rack is in the center of the oven....in my case since I'm using a toaster oven, because my oven on the stove don't work, I'm removing the top rack in the toaster oven. Preheat oven to 375 degrees. Lightly grease or use those paper baking cups ( cup cake holders)

                                In a small bowl soak 1 cup diced dried apricots in 1/4 cup boiling
                                    water ( I used canned so I omitted this step0
                            in another small bowl combine 1 teaspoon baking soda with 1 cup plain
                                        yogurt or sour cream ( I forgot this, grrrr)
                          Drain apricots and pat dry between two paper towels( I did this even though
                                 I used canned)
                          In large bowl blend together
                                                    11/4 cup all-purpose flour,
                                                    1 cup whole wheat flour,
                                                    1 Tablespoon baking powder,
                                                    1/2 cup sugar
                                                    and the apricots

 

In medium bowl , beat 4 large egg whites

until foamy

 

 

Beat in 1 cup plain yogurt or sour cream

( in which I forgot to add)

2 Tablespoon butter , melted,

1 1/2 teaspoon almond extract,

( I added the apricots here)

 

At right about here my camera batteries died

anywho combine the two mixtures

spoon into prepared muffin tin

3/4 full on each muffin

Bake for 15-20 minutes or until cake tester or

 wooden toothpick inserted in center comes out clean

 

 

cool on rack for 5-7 minutes

according to recipe in book suppose to brush some glaze on

top of muffins when taken out of oven

I assume a glaze made with apricot jam

 

 

now ENJOY!