Free Recipe Apricot Muffins 2
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Apricot Muffins 2 Recipe
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
Apricot Muffins 2 Preparation
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 cleanup. 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 Fat. Volume 01 Number 183 by Lee Theis <theis@geocities.com> on Oct 30, 1997
Cooking Temperature:
Recipe Serves: 1
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