Apricot Almond Dutch Babies

• 1 14 cups flour
• 3 tablespoons light brown sugar
• 14 teaspoon salt
• 1 cup skim milk
• 2 large eggs, separated
• 14 cup apricot preserves, plus more for serving
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 tablespoons slivered almonds

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

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

Taken from www.food.com/recipe/apricot-almond-dutch-babies-280822 (may not work)