Try this Pineapple Apricot Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350?. Using a food processor, fit steel knife in bowl and cream margarine, brown sugar and egg until fluffy. Add crushed pineapple and dried apricots. Chop and combine with "on-offs" until apricots are finely chopped. Combine dry ingredients and mix well. Add to processor bowl and process with quick "on-offs" just until all is moist. Spoon into well-greased miniature muffin tins and bake for 20 minutes. Standard mixing procedure can be used if apricots are finely chopped or snipped. Yield: 3 dozen miniature muffins. KATHY WILKINS (MRS. JAMES H., JR.) From
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Serving Size: 1 Serving (27g) | ||
Recipe Makes: 36 | ||
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Calories: 104 | ||
Calories from Fat: 51 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 8 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 5.9mg | 2 % | |
Sodium 79.4mg | 3 % | |
Potassium 58.9mg | 2 % | |
Total Carbohydrate 11.9g | 4 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 11g | ||
Protein 1.7g | 2 % | |
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. |
Calories per serving: 104
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