Yield: 24 Muffins
Measure | 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 \N | Eggs; beaten or |
½ cup | Egg substitute |
¼ cup | Melted marg. or veg oil |
1 cup | Orange Juice |
\N \N | 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 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