Apricot-Ginger Muffins

Apricot-Ginger Muffins

Ingredients:
1 cup plain yogurt
1/3 cup vegetable oil
2 tablespoons finely chopped crystallized ginger
1 egg
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup chopped dried apricots

Directions:
Heat oven to 400º. Grease bottoms only of 12 medium muffin cups, 2 1/2 × 1
1/4 inches, or line with paper baking cups. Beat yogurt, oil, ginger and
betty crocker best of baking recipes.txt
egg in large bowl. Stir in remaining ingredients except apricots just
until flour is moistened. Fold in apricots. Divide batter evenly among
muffin cups (cups will be very full). Sprinkle with sugar if desired.
Bake 16 to 18 minutes or until golden brown. Immediately remove from pan.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"12 Muffins"
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