Apricot-Ginger Almond Muffins

Ingredients:
1/2 cup orange juice
3/4 cup B & R Farms dried apricots diced (reserve 12 whole apricots to use as toppers, if you like)
1 cup whole wheat flour
1 cup almond flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup minced crystallized ginger
1 large egg
3/4 cup plain lowfat yogurt
1/2 cup honey
1/4 cup canola oil
1/2 tsp. almond extract
1/3 cup chopped roasted unsalted almonds

Directions:
To save time, prep and measure the other ingredients while the apricots soak in the orange juice.

Prep: 25 minutes, Stand: 25 minutes, Bake: 25 minutes
Cool: 5 minutes, Makes: 12

1. Heat juice in a small saucepan over medium heat until hot. Remove from heat and stir in apricots. Cover and let stand for about 20 minutes or until cooled slightly and almost all juice is absorbed.

2. Preheat oven to 350°F. Line a 12-cup muffin pan with paper muffin liners and spray liners with cooking spray.

3. Whisk together flours, baking powder, baking soda and salt in a large mixing bowl. Add ginger and, using your fingers, coat ginger with flour mixture.

4. In a medium bowl, whisk together egg, yogurt, honey, oil and extract.

5. Add egg mixture and orange juice mixture to flour mixture and stir just until well moistened. Spoon batter evenly into muffin cups. Sprinkle tops with almonds. Bake for about 25 minutes or until toothpick inserted into centers of muffins comes out clean.

6. Let cool in pan on wire rack 5 minutes. Remove muffins from pan and place on rack to cool. Top with reserved apricots, if you like. Serve warm or at room temperature.