Pineapple Apricot Muffins

• 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

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

flour, toasted wheat chex, baking powder, baking soda, salt, pineapple, apricots, sugar, nonfat plain yogurt, egg whites, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=881026 (may not work)