Apricot-Almond Dutch Babies

• 1 1/4 cups flour
• 3 Tbs. light brown sugar
• 1/4 tsp. salt
• 1 cup low-fat milk
• 2 large eggs, separated
• 1/4 cup apricot preserves, plus more for serving
• 2 Tbs. unsalted butter, melted
• 1 tsp. vanilla extract
• 2 Tbs. slivered almonds

1. Preheat oven to 400F.
2. Place 6-muffin tin in oven.
3. Combine flour, sugar and salt in bowl.
4. Whisk together milk, egg yolks, preserves, butter and vanilla in large measuring cup or small bowl.
5. Stir into dry ingredients.
6. Beat egg whites 4 minutes, or until soft peaks form.
7. Fold into batter.
8. Coat hot muffin tin with cooking spray.
9. Fill cups 2/3 full, and sprinkle with almonds.
10. Bake 13 to 15 minutes, or until puffed and golden brown.
11. Unmold, and serve with preserves.

flour, light brown sugar, salt, lowfat milk, eggs, apricot preserves, unsalted butter, vanilla extract, almonds

Taken from www.vegetariantimes.com/recipe/apricot-almond-dutch-babies/ (may not work)