Pineapple Apricot Muffins - cooking recipe

Ingredients

1 1/2 c. flour
1 c. toasted Wheat Chex
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 (20 oz.) can unsweetened crushed pineapple and juice
3/4 c. finely chopped apricots
1/2 c. sugar
1/2 c. non-fat plain yogurt
4 egg whites
2 eggs
zest of 1 lemon

Preparation

In a large bowl combine flour, cereal, baking powder, baking soda and salt.
In a separate bowl, combine remaining ingredients. Add wet ingredients to dry mixture, stirring until just moistened.
Do not overmix.
Spray muffin cups with non-stick spray.
Distribute batter in cups (18).
Bake for 15 to 20 minutes in a preheated oven until a toothpick inserted into center comes out clean.