Apricot Muffins

Apricot Muffins Ingredients

2 c Flour	1 c Chopped; dried apricots
1/4 c White sugar	1/2 c Chopped walnuts
1/2 c Brown sugar	1 Egg -or-
1 tb Baking powder	1/4 c Liquid egg substitute
3/4 ts Salt (optional)	1 1/2 c Skim milk
2 ts Pumpkin pie spice	1/3 c Canola oil
1/2 c Oatmeal

Instructions for Apricot Muffins

I do not use paper liners as the muffins have a tendency to stick to the paper. Spray tins with non-stick vegetable spray for easy removal and cleanup. Preheat oven to 350 degrees Combine flour, sugars, baking powder, salt, pumpkin pie spice and oatmeal in a large bowl. Stir in apricots and walnuts. Use a beater to combine eggs, milk, and oil in a small bowl. Pour liquid into dry ingredients, stirring just to moisten. Spoon batter into muffin cups, filling two-thirds full. Bake for 25 to 30 minutes or until muffins are brown. Yield:24 Muffins Per Muffin: 127 Cal; 5g Fat; 18g Carbohydrate; 9g Cholesterol; 29mg Sodium (no sodium added to walnuts) Dietary Exchanges: 1 Bread/Starch; 1 Fat. Posted to recipelu-digest Volume 01 Number 183 by Lee Theis on Oct 30, 1997

Main Ingredient: MuffinsCuisine: Uncategorized

More like this...

Pineapple Apricot Muffins

Apricot Muffins

Honey Apricot Muffins

Low-Fat Apricot Muffins

Apricot and Poppy Seed Muffins

Ingredient Insight - look inside this recipe

Apricot	Baking Powder	Brown Sugar	Canola Oil
Egg	Flour	Pumpkin	Salt
Sugar	Walnut

for flavor and categorization

Recent searches:   macaroni cheese   dry garlic ribs   pressure cooker roast   pasta pine nut cream cheese   chicken bulgar   pasta rings   fish marinated   thai chicken curry cilantro   chicken leg quarters   mother sauce glace   hot wings lemon pepper   yogurt marinated grilled chicken   wrap sandwich   sandwich tuna   bouillon   chocolate covered peanuts   potato tapas   vanilla bean moist cake   velveeta cheese   heo