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Name: Apricot Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Walnuts chopped; 1 c Chopped; dried apricots; 1/4 c Liquid egg substitute; 1/3 c Canola oil; 2 ts Pumpkin pie spice; 1 1/2 c Skim milk; 1 Egg -or-; 3/4 ts Salt optional; 1/4 c Sugar; 1/2 c Brown sugar; 1/2 c Oatmeal; 2 c Flour; 1 tb Baking Powder

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INGREDIENTS

1/2 c Walnuts ; chopped
1 c Chopped; dried apricots
1/4 c Liquid egg substitute
1/3 c Canola oil
2 ts Pumpkin pie spice
1 1/2 c Skim milk
1 Egg -or-
3/4 ts Salt ; optional
1/4 c Sugar
1/2 c Brown sugar
1/2 c Oatmeal
2 c Flour
1 tb Baking Powder

INSTRUCTIONS

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

NOTES

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Apricot Muffins

1/2 c Walnuts chopped
1 c Chopped; dried apricots
1/4 c Liquid egg substitute
1/3 c Canola oil
2 ts Pumpkin pie spice
1 1/2 c Skim milk
1 Egg -or-
3/4 ts Salt optional
1/4 c Sugar
1/2 c Brown sugar
1/2 c Oatmeal
2 c Flour
1 tb Baking Powder

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  <theis@geocities.com> on Oct 30, 1997

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Nutrition

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Serving Size: 1 Serving (1687g)
Recipe Makes: 1 Servings

Calories: 4401
Calories from Fat: 1374 (31%)

Amt Per Serving		% DV

	Total Fat 152.7g	204 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 52.5g
	Polyunsanturated Fat 77.8g
Cholesterol 14.8mg		5 %
Sodium 1549.4mg		53 %
Potassium 2708.7mg		71 %
Total Carbohydrate 703.7g		207 %
	Dietary Fiber 25.5g	102 %
	Sugars, other 678.2g
Protein 82.5g		118 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4401

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