Apricot Muffins

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Title: Apricot Muffins
Categories: Diabetic, Quickbreads, Breads/bm
Yield: 8 servings

1/2 c Apricots; finely snipped 1/4 ts Ground cardamom or ginger;
1/3 c Unsweetened apple juice; 1/3 c Chopped walnuts;
1 c Whole wheat flour; 3 tb Vegetable oil;
2 ts Baking powder; 1 tb Sugar;
1/4 ts 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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