Pineapple apricot muffins

Yield: 36 Servings

Measure Ingredient
½ cup Margarine
⅔ cup Brown sugar
1 \N Egg
⅔ cup Crushed pineapple with juice
⅓ cup Dried apricots
1 cup Flour
½ teaspoon Baking soda
½ teaspoon Salt
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.

KATHY WILKINS

(MRS. JAMES H., JR.)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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