Apricot muffins
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Apricots; finely snipped |
| ⅓ | cup | Unsweetened apple juice; |
| 1 | cup | Whole wheat flour; |
| 2 | teaspoons | Baking powder; |
| ¼ | teaspoon | Baking soda; |
| ¼ | teaspoon | Ground cardamom or ginger; |
| ⅓ | cup | Chopped walnuts; |
| 3 | tablespoons | Vegetable oil; |
| 1 | tablespoon | Sugar; |
| 1 | Egg; | |
Directions
Soak the apricots in the apple juice for 10 minutes. Combine the flour, baking powder, baking soda, spice and walnuts in a bowl. Beat together the oil, sugar, and egg. Add the apricots, with the juice and egg mixture to the flour.
Mix just until all the ingredients are blended. Spoon into oiled muffin tins or (my choice) paper muffin cups (sprayed with non-stick spray). Fill cups ¾ full. Bake in 350 F oven for 10 to 15 minutes, or until golden brown.
1 muffin - 182 calories, 1 bread exchange, ½ fruit, 2 fat 22 grams carbohydrate, 4 grams protein, 10 grams fat 97 mg sodium, 166 mg potassium, 34 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not yet tested by Elizabeth Rodier, Nov 93.
Suggestions: Use raisins to test the recipe if you do not have apricots. Leave out walnuts to reduce the fat and use 2 egg whites instead of the whole egg to reduce cholesterol if desired.