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Apricot-graham Muffins

  • Prep Time: 15 Minutes, Total Time: 40 Minutes
  • Serving Size: 12
  • 1 can (8-1/2 ounces) Apricot Halves, Undrained
  • 1 Eggs
  • 2/3 cup Fat-free Milk
  • 18 HONEY MAID Low Fat Honey Grahams, Finely Crushed (about 3 Cups Crumbs)
  • 1 tablespoon CALUMET Baking Powder
  • 2 tablespoons Apricot Preserves
  • PREHEAT oven to 375°F. Drain apricots, reserving liquid. Chop apricots; set aside. Beat egg, reserved apricot liquid and the milk in medium bowl with wire whisk until well blended. Add combined graham crumbs and baking powder; stir just until moistened. Gently stir in apricots.

    SPOON batter evenly into 12 greased medium muffin cups, filling each cup two-thirds full.

    BAKE 18 to 20 min. or until lightly browned. Let stand in pan 5 min.; remove to wire rack. Cut a small hole in top of each muffin with sharp knife; fill evenly with preserves. Serve warm.

    KRAFT KITCHENS TIPS

    Substitute:

    Prepare as directed, substituting 1 can (8 oz.) diced peaches for the apricots.

    Make it Easy:

    To easily crush the grahams into crumbs, use a blender or food processor.

    RECIPE COURTESY OF KRAFT FOODS