1 c. dried apricots
1 tsp. baking soda
1 c. vanilla nonfat yogurt
1/2 c. sugar
1 c. whole wheat flour
1 1/4 c. all-purpose flour
1 tbsp. baking powder
2 tbsp. canola oil
4 egg whites or 1/2 c. egg substitute
1 1/2 tsp. almond extract

Heat oven to 375 degrees. Chop apricots, cover with 1/4 cup water and let stand. Stir baking soda into the yogurt. Combine sugar, both flours, and baking powder. Stir in the yogurt mixture, oil, egg whites, and almond extract until just combined. Fold in the apricots. Spoon mixture into muffin pans. Bake until golden brown, about 15 minutes. Makes 18 muffins; each muffin 2 g fat!