Comida Kraft
Recipe Box

Apricot-Graham Muffins

Prep Time
15
min.
Total Time
40
min.
Servings

12 servings

We vote that all morning alarms should be the smell of freshly oven-baked apricots. 'Cause we'd wake up for these Apricot-Graham Muffins any day.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • 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.
  • Spoon into 12 paper-lined muffin cups, filling each 2/3 full.
  • 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.

Substitute

Substitute 1 can (8 oz.) diced peaches for the apricots.

Make it Easy

Use a blender or food processor to easily crush the grahams into crumbs.

Special Extra

To add a simple powdered sugar glaze, stir 2 Tbsp. milk or water into 1-1/2 cups powdered sugar until well blended. Drizzle over warm muffins. Let stand until glaze is firm.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 120
Total fat 1.5g
Saturated fat 0g
Cholesterol 20mg
Sodium 280mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 10g
Protein 3g
% Daily Value
Vitamin A 8 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This was a simple recipe, for sure! This was a simple recipe, for sure! It was pretty tasty, but a tad dry. This could have been baker's error, though!! =) I think it would be GREAT with strawberries! I used sugar free apricot jam, and my dad, who is diabetic, loved them! =)
Date published: 2007-12-26
Rated 4 out of 5 by from These are so delicious and easy to make. These are so delicious and easy to make. Instead of cutting a hole in the top, I just slice them open like a biscuit and put apricot preserves in the middle. And they are just as good without the preserves. I definitely recommend them.
Date published: 2005-01-17
Rated 2 out of 5 by from This was not a tasty muffin -- excellent texture but lacking in flavor. This was not a tasty muffin -- excellent texture but lacking in flavor. I am going to try again and add perhaps some cinnamon and vanilla flavoring. I am doing Weight Watchers so this with a 2 point value is worth the effort to improve.
Date published: 2009-03-13
Rated 4 out of 5 by from I don't think I used enough graham crackers as my muffins were pretty "gooey" but still VERY... I don't think I used enough graham crackers as my muffins were pretty "gooey" but still VERY delicious! Surprisingly so for a low fat recipe.
Date published: 2006-10-07
Rated 4 out of 5 by from Very good-- I tried this recipe because the ingredient list was so interesting. Very good-- I tried this recipe because the ingredient list was so interesting. I was surprised at how tasty they were.
Date published: 2007-03-07
Rated 4 out of 5 by from I made this recipe with canned peaches and it was so moist and refreshingly not too sweet. I made this recipe with canned peaches and it was so moist and refreshingly not too sweet. I feel healthier already!
Date published: 2007-04-23
Rated 2 out of 5 by from Hmm... Hmm... I wasn't crazy about these even though I love to explore low fat recipes. Too much graham-y taste, maybe??
Date published: 2005-11-30
Rated 4 out of 5 by from My 3 year old granddaughter loves apricots- me too- so these were a special treat for her. My 3 year old granddaughter loves apricots- me too- so these were a special treat for her.
Date published: 2005-05-11
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