Low-fat apricot muffins
24 Muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | ;boiling water |
| 1½ | cup | Dried apricots; chopped |
| 2 | cups | All-purpose flour |
| 1 | cup | Whole-wheat flour |
| 1 | cup | Sugar |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 2 | Eggs; beaten or | |
| ½ | cup | Egg substitute |
| ¼ | cup | Melted marg. or veg oil |
| 1 | cup | Orange Juice |
| Nonstick cooking spray | ||
Directions
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 ⅔ 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, 1⅗ 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@... on Mar 13, 1999