Apricot cupcakes

Yield: 36 servings

Measure Ingredient
6 Eggs
3 cups Fruit spread, apricot
¾ cup Applesauce
¾ cup Butter; softened
2 tablespoons Extract, vanilla
3 cups Flour
2 cups Oats
1 tablespoon Baking powder
¾ teaspoon Salt
3¾ teaspoon Pumpkin pie spice

Preheat oven to 350. Beat eggs in large bowl. Blend in fruit spread, butter, applesauce, and vanilla. Add flour, oats, baking powder, salt, and spices; mix well. Pour into lined muffin tins. Bake 18 minutes, until golden brown.

For bars: Spread dough into greased 12"x8" baking dish. Bake 18 minutes, until golden brown and firm to touch. Cool completely on wire rack. Cut into bars. Store in tightly covered container.

Nutrition information per bar: 217 calories, 3 gm protein, 28 gm carbohydrate, 10 gm fat, 62 mg cholesterol, 198 mg sodium, 1 diabetic starch/bread exchange, 1-½ diabetic fat exchange, 1 diabetic fruit exchange.

Sylvia's comments: The kids at Irene's school loved it -- Irene came home and asked me to make it again! I think it needs less fruit spread and less pumpkin pie spice, and next time I'll use applesauce for all the butter.

Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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