Apricot Muffins

Category : General

Yield: 1 Servings

Ingredients (Help):
2 c Flour
1/4 c White sugar
1/2 c Brown sugar
1 tb Baking powder
3/4 ts Salt (optional)
2 ts Pumpkin pie spice
1/2 c Oatmeal
1 c Chopped; dried apricots
1/2 c Chopped walnuts
1 Egg -or-
1/4 c Liquid egg substitute
1 1/2 c Skim milk
1/3 c Canola oil

I do not use paper liners as the muffins have a tendency to stick to the
paper. Spray tins with non-stick vegetable spray for easy removal and

Preheat oven to 350 degrees

Combine flour, sugars, baking powder, salt, pumpkin pie spice and oatmeal
in a large bowl. Stir in apricots and walnuts. Use a beater to combine
eggs, milk, and oil in a small bowl. Pour liquid into dry ingredients,
stirring just to moisten. Spoon batter into muffin cups, filling two-thirds
full. Bake for 25 to 30 minutes or until muffins are brown. Yield:24
Muffins Per Muffin: 127 Cal; 5g Fat; 18g Carbohydrate; 9g Cholesterol; 29mg
Sodium (no sodium added to walnuts) Dietary Exchanges: 1 Bread/Starch; 1

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