Almond Apricot Muffins

I adore these muffins. I'd have to say that they are probably my favorite ones. So much so that I usually burn my fingers trying to get them out of the pan to eat them! Yummmmmm!!!

Almond Apricot Muffins:
1/2 cup apricot preserves
1/4 tsp almond extract
1 cup all purpose flour
1 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup packed brown sugar
1 large egg
1 large egg white
1 cup low fat buttermilk
3 tbsp canola oil
2 tsp grated orange rind
1 tsp vanilla extract
Cooking spray
2 tsp sugar
1/4 cup sliced almonds

Preheat over to 400 degrees. Combine preserves & almond extract in a small bowl. Combine flours, baking powder, baking soda, & salt in a large bowl. Combine brown sugar, egg, & egg white in medium bowl, & stir with a whisk. Stir in buttermilk, canola oil, orange rind, & vanilla. Add to flour mix, stirring just until moist. Spoon 2 tbsp batter into each of 12 muffin cups coated with cooking spray. Spoon apricot mix evenly into center of muffin cups & top with remaining batter. Cups will be full. Sprinkle sugar and almonds on top of muffins. Bake at 400 degrees for 20 minutes or until muffin springs back when touched.