Title: Low-Fat Apricot Muffins
Categories: Low-fat, Breads
Yield: 24 Muffins

1 c ;boiling water
1 1/2 c Dried apricots; chopped
2 c All-purpose flour
1 c Whole-wheat flour
1 c Sugar
1 tb Baking powder
1 ts Baking soda
1/2 ts Salt
2 Eggs; beaten or
1/2 c Egg substitute
1/4 c Melted marg. or veg oil
1 c Orange Juice
Nonstick cooking spray

In a bowl, pour the boiling water over the dried apricot pieces. Set aside
to cool. in a large bowl, sift together the flours, sugar, baking powder &
soda and the salt. Stir the eggs, oil and orange juice into the apricot
mixture. Make a well in the centre of the dry ingredients and add the
liquids. stir enough to moisten but do not overmix. Spray two 12-muffin
tins with nonstick cooking spray.and fill each cup 2/3 full with batter.
Bake 20-225 min in a 375 F oven.

Per muffin [using 2 whole eggs]: 2.9 g fat, 0.3 g saturated fat, 18mg
chol., 138 calories, 1.6 g fibre and 126 mg sodium.

Source: One Meal At A Time by Martin Katahn Posted by: Jim Weller Posted to
Digest bread-bakers.v097.n

Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999