1 c. dried apricots
1 tsp. baking soda
1 c. non-fat 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
1 1/2 tsp. almond extract

Heat oven to 375 degrees. Chop the apricots, cover with 1/4 cup of water and let stand. Spray muffin pans with nonstick cooking spray. Stir the baking soda into the yogurt.

In a mixing bowl, combine sugar, whole wheat flour, flour and baking powder. Stir in the yogurt mixture, oil, egg whites and almond extract until just combined. Fold in apricots. Spoon mix into the prepared pan. Bake until golden brown, about 15 minutes. 18 muffins.