2 ½ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
4 oz. dried apricots, chopped
¾ cup white chocolate chips
½ cup chopped walnuts (optional)
1 cup low-fat ricotta
½ cup canola oil
1 cup sugar
1 tsp vanilla extract
2 Tbsp water
Heat oven to 375°. Coat muffin tins with nonstick cooking spray, set aside.
Blend flour, baking powder and salt in a bowl. Stir in apricots, white chocolate chips and walnuts (if using) and set aside. In a large bowl, whisk ricotta, oil, egg, sugar, vanilla and water until blended. Add flour mixture to ricotta mixture and stir until combined.
Divide batter evenly into muffin tins. Bake for 25 minutes or until toothpick inserted in center comes out clean.
Nutritional information (per serving):
283 calories, 13 g fat, 2.4 mg cholesterol, 35 g carbohydrate, 1 g fiber, 5 g protein, 60 g sodium