1. Preheat oven to 400 degrees F. Spray cups of a 6-cup oversized muffin pan or a 12-cup regular muffin pan with vegetable cooking spray.
2. In a large bowl, combine muffin mix and powdered egg whites. (If using regular egg whites, add to a small bowl and mix slightly with a fork). Add soy milk (and regular egg whites, if using). Use a wooden spoon to mix batter until wet and dry ingredients are fully incorporated. Batter will be slightly thick, with some lumps.
3. Use half the batter to fill each muffin cup about a third of the way full. Add apricot preserves to each muffin, about 2 teaspoon for oversized or 1 teaspoon for regular, then top with remaining batter.
4. Bake for 15 to 17 minutes until muffins are slightly firm to the touch and a toothpick comes out clean. If desired, brush each muffin top with 1 teaspoon honey for oversized muffins, 1/2 teaspoon for regular, and top center with a cherry half. Let rest in pan for 5 minutes, then remove to a cooling rack. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, September - October 2007