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Title: Apricot Muffins Categories: None Yield: 1 Servings 2 c Flour 1/4 c White sugar 1/2 c Brown sugar 1 tb Baking powder 3/4 ts Salt (optional) 2 ts Pumpkin pie spice 1/2 c Oatmeal 1 c Chopped; dried apricots 1/2 c Chopped walnuts 1 Egg -or- 1/4 c Liquid egg substitute 1 1/2 c Skim milk 1/3 c Canola oil 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 |