Apricot Muffins

* Exported from MasterCook II *

Apricot Muffins

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Quickbreads
Breads/Bm

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Apricots -- finely snipped
1/4 Teaspoon Ground cardamom or ginger
1/3 Cup Unsweetened apple juice
1/3 Cup Chopped walnuts
1 Cup Whole wheat flour
3 Tablespoons Vegetable oil
2 Teaspoons Baking powder
1 Tablespoon Sugar
1/4 teaspoon Baking soda
1 Egg

Soak the apricots in the apple juice for 10 minutes. Combine the flour,
baking powder, baking soda, spice and walnuts in a bowl. Beat together the
oil, sugar, and egg. Add the apricots, with the juice and egg mixture to the
flour.

Mix just until all the ingredients are blended. Spoon into oiled muffin
tins or (my choice) paper muffin cups (sprayed with non-stick spray). Fill
cups 3/4 full. Bake in 350 F oven for 10 to 15 minutes, or until golden
brown.

1 muffin - 182 calories, 1 bread exchange, 1/2 fruit, 2 fat 22 grams
carbohydrate, 4 grams protein, 10 grams fat 97 mg sodium, 166 mg potassium,
34 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared
but not yet tested by Elizabeth Rodier, Nov 93.

Suggestions: Use raisins to test the recipe if you do not have apricots.
Leave out walnuts to reduce the fat and use 2 egg whites instead of the whole
egg to reduce cholesterol if desired.

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