Apricot-Graham Muffins Name: Brandi Thomas Base: Shaw AFB Recipe: What You Need! 1 can (8-1/2 oz.) apricot halves, undrained 1 egg 2/3 cup fat-free milk 18 HONEY MAID Low Fat Honey Grahams, finely crushed (about 3 cups) 1 Tbsp. CALUMET Baking Powder 2 Tbsp. apricot preserves Make It! HEAT oven to 375°F. DRAIN apricots, reserving liquid. Chop apricots. Beat egg, reserved apricot liquid and milk in medium bowl with whisk until well blended. Add combined graham crumbs and baking powder; stir just until moistened. Gently stir in apricots. SPOON into 12 paper-lined muffin cups, filling each 2/3 full. BAKE 18 to 20 min. or until lightly browned. Let stand in pan 5 min.; remove to wire rack. Cut small hole in top of each muffin; fill with preserves. Cool slightly.