Apricot Sticky Muffins

• 1 cup white grape juice
• 12 cup dried apricot, finely chopped
• 1 34 cups flour
• 13 cup cream of wheat, uncooked
• 13 cup sugar
• 2 teaspoons baking powder
• 14 teaspoon salt
• 18 teaspoon ground nutmeg
• 14 cup butter, melted
• 1 teaspoon vanilla extract
• 3 large egg whites, lightly beaten
• 1 (8 ounce) carton vanilla yogurt
• 2 tablespoons sugar

1. Preheat oven to 400.
2. Combine juice and apricots in a microwave-safe bowl.
3. Cover with heavy-duty plastic wrap, and vent.
4. Microwave at high 3 minutes or until apricot mixture boils.
5. Let stand, covered; cool completely.
6. Drain apricots in a colander over a bowl, reserving juice.
7. Lightly spoon flour into dry measuring cups, and level with a knife.
8. Combine the flour and the next 5 ingredients in a medium bowl, and make a well in center of mixture.
9. Combine 3 tablespoons reserved white grape juice, butter, vanilla, egg whites, and yogurt; stir well with a whisk.
10. Add to flour mixture, stirring just until moist.
11. Stir in reserved apricots.
12. Spoon batter into 12 muffin cups coated with cooking spray.
13. Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center.
14. Remove muffins from pans immediately; place on a wire rack.
15. Dip muffin tops in remaining apple juice; sprinkle each with 1/2 teaspoon sugar.

white grape juice, apricot, flour, cream of wheat, sugar, baking powder, salt, ground nutmeg, butter, vanilla, egg whites, vanilla yogurt, sugar

Taken from www.food.com/recipe/apricot-sticky-muffins-218748 (may not work)