Apricot Cupcakes

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Title: APRICOT CUPCAKES
Categories: Blank
Yield: 36 servings

6 Eggs
3 c Fruit spread, apricot
3/4 c Applesauce
3/4 c Butter; softened
2 tb Extract, vanilla
3 c Flour
2 c Oats
1 tb Baking powder
3/4 ts Salt
3 3/4 ts Pumpkin pie spice

Preheat oven to 350. Beat eggs in large bowl. Blend in fruit spread,
butter, applesauce, and vanilla. Add flour, oats, baking powder, salt, and
spices; mix well. Pour into lined muffin tins. Bake 18 minutes, until
golden brown.

For bars: Spread dough into greased 12"x8" baking dish. Bake 18 minutes,
until golden brown and firm to touch. Cool completely on wire rack. Cut
into bars. Store in tightly covered container.

Nutrition information per bar: 217 calories, 3 gm protein, 28 gm
carbohydrate, 10 gm fat, 62 mg cholesterol, 198 mg sodium, 1 diabetic
starch/bread exchange, 1-1/2 diabetic fat exchange, 1 diabetic fruit
exchange.

Sylvia's comments: The kids at Irene's school loved it -- Irene came home
and asked me to make it again! I think it needs less fruit spread and less
pumpkin pie spice, and next time I'll use applesauce for all the butter.

Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
All-Time Recipes_ magazine

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005

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