1 Egg, lightly beaten 1/2 Cup Apple Juice 1/2 Cup Soy Milk, unsweetened 2 Tbs. Maple Syrup 2 Tbs. Agave Nectar 2 Tbs. Oil, olive or canola 3 Ounces Dried Apricots, diced 1 Cup Blueberries, fresh 1/2 Cup Walnuts, chopped
Using a large spoon, mix and fold ingredients together.
Be sure to scrape the bottom and sides.
Batter should not be over mixed.
Place foil on sheet pan; Lightly oil.
Scoop muffin batter and place on pan.
Each scoop should weigh about 2.5 ounces.
Recipe will yield 12 muffin tops.
Lightly moisten hands with cold water.
Press down on each muffin scoop to flatten it out.
Moistened hands will help prevent batter from sticking to your fingers.
Place pan on middle shelf in hot oven.
Bake for exactly 19 minutes.
Remove and let cool for 10 minutes before serving.
Note: This recipe works well with the multi-grain mix. If using the multi-grain flour you need to use 2 1/2 cups instead of the 2 cups of whole wheat flour. You also need to cut the baking soda and powder in this recipe by half.
Serving Size 1 Muffin Top Servings Per Recipe 12 Calories 161 Calories from Fat 55 Total Fat 6g Saturated Fat 1g Trans Fat 0g Cholesterol 16mg Sodium 88mg Total Carbohydrate 24g Dietary Fiber 4g Sugars 7g Protein 5g