Mix the sugar, shortening and egg until fluffy. Stir in the apricot nectar and orange rind. Sift together the flour, baking powder, salt and add to the creamed mixture. Blend in the apricots and nuts and add to the batter. Pour into the muffin tins, that have been sprayed with a non-stick coating. Let stand for 20 minutes and then bake at 350 degrees F. for 15 to 20 minutes or until done. Cool on racks. From "Make Mine Healthy" by Mimi Morgan. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins2.zip
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|Serving Size: 1 Serving (259g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 54 (7%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 2.4mg||1 %|
|Sodium 324.3mg||11 %|
|Potassium 439.5mg||12 %|
|Total Carbohydrate 186.5g||55 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 174.8g|
|Protein 12.7g||18 %|
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Calories per serving: 811
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