Delicious muffins that reminded me of fruit cake with the few snipped-in-half raisins in them besides the canned apricots. If you decide to skip the raisins, I would suggest increasing the apricots to 1 cup (250 mL) or add some chopped walnuts to get a better distribution in these muffins. I forgot to add the gelatin, so you do not need to add it either.

2 eggs
1/cup Greek yogurt (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (125 mL)
1/cup granulated eyrthritol, OR (60 mL)
  6 packets coffee sweetener
3 tbsp coconut oil, melted (45 mL)
1 tsp vanilla extract (5 mL)
21/cups Gluten-Free Bake Mix 2 (560 mL)
2 tsp baking powder (10 mL)
1/tsp salt (0.5 mL)
3/cup chopped apricot halves* (175 mL)
2 tbsp Gluten-Free Bake Mix (30 mL)
2 tbsp raisins, snipped in half (30 mL)

Preheat the oven to 375°F (190°C).

In food processor, process eggs, yogurt, liquid sweetener, erythritol, OR coffee sweetener, coconut oil and vanilla extract.

In medium bowl, combine 21/cups (560 mL) Gluten-Free Bake Mix 2, baking powder and salt.  Add dry ingredients to wet ingredients; process.  Combine apricots and 2 tbsp (30 mL) Gluten-Free Bake Mix, page___.  Stir into batter along with raisins, if using.  Fill 12 muffin cups 3/4  full.  Bake 20 to 25 minutes, or until turning golden around the edges and a cake tester or knife comes out clean.

Helpful Hints:  If you’re going to skip the raisins, use 1 cup (250 mL) chopped apricots or add some chopped walnuts.  I used canned apricots (difficult to get fresh apricots where I live, plus when they are available, they are very expensive) sweetened with sucralose, however, you can use fresh apricots, chopped finely, instead.  I forgot to add the gelatin, so you do not need to add it either, as these muffins worked just fine without it.

Yield:  12 muffins
With raisins/1 cup apricots
159.9/156.7 calories
5.2/5.2 g protein
11.7/11.7 g fat
0.3/0.3 g fiber
7.1/6.2 g net carbs