3/4 cup (6 ounces) vanilla or plain nonfat yogurt
1/3 cup canola oil
2 tablespoons finely chopped crystallized ginger
1 1/2 cups whole-wheat flour
1/2 cup rolled oats
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup diced fresh apricots (or one 8.5-ounce can unsweetened apricot halves, drained and diced)
1. Preheat oven to 400º. Line a 12-cup muffin tin with paper baking cups or spray lightly with cooking spray.
2. Beat together yogurt, oil, ginger, and eggs in large bowl. In a separate medium bowl, mix together flour, oats, sugar, baking powder, and baking soda. Add flour mixture to yogurt mixture and stir until just moistened. Fold in diced apricots.
3. Divide batter evenly among muffin cups. Bake about 18 minutes or until golden brown. Cool 5 minutes, then remove from pan to a wire rack.