Yield: 36 Servings
|⅔ cup||Brown sugar|
|⅔ cup||Crushed pineapple with juice|
|⅓ cup||Dried apricots|
|½ teaspoon||Baking soda|
|1 cup||Quick rolled oats|
Preheat oven to 350ø. Using a food processor, fit steel knife in bowl and cream margarine, brown sugar and egg until fluffy. Add crushed pineapple and dried apricots. Chop and combine with "on-offs" until apricots are finely chopped. Combine dry ingredients and mix well. Add to processor bowl and process with quick "on-offs" just until all is moist. Spoon into well-greased miniature muffin tins and bake for 20 minutes. Standard mixing procedure can be used if apricots are finely chopped or snipped. Yield: 3 dozen miniature muffins.
(MRS. JAMES H., JR.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .