Apricot-Graham Muffins

• 1 can (8-1/2 oz.) apricot halves, undrained
• 1 egg
• 2/3 cup fat-free milk
• 18 low-fat graham crackers, finely crushed (about 3 cups)
• 1 Tbsp. CALUMET Baking Powder
• 2 Tbsp. apricot preserves

1. Heat oven to 375F.
2. Drain apricots, reserving liquid.
3. Chop apricots.
4. Beat egg, reserved apricot liquid and milk in medium bowl with whisk until well blended.
5. Add combined graham crumbs and baking powder; stir just until moistened.
6. Gently stir in apricots.
7. Spoon into 12 paper-lined muffin cups, filling each 2/3 full.
8. Bake 18 to 20 min.
9. or until lightly browned.
10. Let stand in pan 5 min.
11. ; remove to wire rack.
12. Cut small hole in top of each muffin; fill with preserves.
13. Cool slightly.

apricot halves, egg, milk, crackers, baking powder, apricot preserves

Taken from www.kraftrecipes.com/recipes/apricot-graham-muffins-74025.aspx (may not work)