Title: Pineapple Apricot Muffins
Categories: Bread
Yield: 36 Servings

1/2 c Margarine
2/3 c Brown sugar
1 Egg
2/3 c Crushed pineapple with juice
1/3 c Dried apricots
1 c Flour
1/2 ts Baking soda
1/2 ts Salt
1 c Quick rolled oats

Preheat oven to 350ø. 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 , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.