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
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|Serving Size: 1 Serving (1687g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 4401
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