How To make Apricot Cupcakes
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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Apricot Muffins
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Orange Apricot Cupcakes
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Apricot muffins
#Short
Muffins are a very popular dessert for children. With fresh fruit, candied fruit, chocolate, with different glazes, we can prepare a very tasty dessert and very easy to make. To prepare this dessert we need the following ingredients:
- 250 grams of flour
- 200 grams of sugar
- 4 eggs
- 75 grams of butter
- 75 milliliters of milk
- 1 teaspoon baking soda
- the juice of half a lemon
- vanilla essence
- a pinch of salt
- 250 grams of apricots
If you want to see the complet recipe you can access the link:
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Apricot Muffins
Apricot Muffins
2 Cups Muffin Mix
Link for Muffin Mix
2 Tablespoons Sugar
1 Egg
3/4 Cup Dehydrated Apricots
3/4 Cup Milk
In small sauce pan add the dehydrated apricots, add enough water to cover the apricots.
Bring to a boil, then turn down to a simmer and simmer for 20 minutes.
Let the apricots and the remaining water cool, then blend them.
In bowl, stir muffin mix & sugar - form a well in center.
In another bowl, beat together egg & milk, pour into center of mix.
Stir until moistened.
Add chopped apricots & stir.
Batter will be lumpy.
Spray or grease muffin pan, if not using paper cups.
Fill muffin cup 3/4 full.
Optional sprinkle with sugar on top before baking.
Bake 425 for 20-25 minutes.
Always check at 15 minutes, all ovens are different.
Always use the best and purest ingredients you can find.