Ginger Apricot Muffins(This Is A Low-Cholesterol Recipe)

• 2 c. white four
• 2 c. whole wheat flour
• 1 tsp. salt
• 1/2 Tbsp. baking soda
• 1/2 tsp. baking powder
• 1 Tbsp. cinnamon
• 1/2 c. poppy seed
• 1 Tbsp. ground, fresh ginger root
• 4 egg whites
• 1 1/2 c. canola oil
• 2 c. buttermilk
• 1/2 Tbsp. vanilla
• 1 1/2 c. brown sugar
• 2 c. dried apricots, diced

1. Sift together the flours, salt, baking soda and baking powder. Combine the ginger, egg whites, canola oil, buttermilk, vanilla, brown sugar, poppy seed and cinnamon.
2. Stir in the flour mix and the diced apricots until well blended. Bake at 350u0b0 for 18 to 20 minutes in muffin tins.
3. Batter may be made in advance and refrigerated.
4. Makes 2 dozen muffins.

white four, whole wheat flour, salt, baking soda, baking powder, cinnamon, poppy seed, ground, egg whites, canola oil, buttermilk, vanilla, brown sugar, dried apricots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056383 (may not work)