2 1/2 cusp all-purpose flour
1 tablespoon baking powder
1/2 teaspoon table salt
1 large eggs
1/3 cup ginger preserves
1/2 cup apple butter
2 tablespoons light butter, melted
1/4 cup granulated sugar
1 cup fat-free half-and-half
4 medium apricots or 6 small, coarsely chopped
Preheat oven to 400 degrees F.
In a large bowl, whisk together flour, baking powder and salt.
In a medium bowl, whisk together egg, preserves, apple butter, butter, sugar and half-and-half. Add to dry ingredients and stir to combine; gently stir in apricots.
Divide among 12 nonstick muffin cups. Bake until golden brown on top and wooden pick inserted in center comes out clean, about 35 minutes.
Serves 12 - WW points per serving 4.