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Apricot muffins
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| Artist: |
_ |
| Categories: |
Bakery, Breads, Muffins & Biscuits |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Dried Apricots, finely | | | -snipped | | 1/3
| cup | Unsweetened Apple Juice | | 1
| cup | Whole Wheat Flour | | 2
| tsp | Baking Powder | | 1/4
| tsp | Baking Soda | | 1/4
| tsp | Ground Cardamom | | 1/3
| cup | Walnuts, chopped | | 3
| tbsp | Vegetable Oil | | 1
| tbsp | Sugar | | 1
| | Egg |
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Procedures:
| 1 | Soak the apricots in the apple juice for 10 minutes. | | 2 | Combine the flour, baking powder, baking soda, cardamom and walnuts in a bowl. | | 3 | Beat together the oil, sugar and egg. | | 4 | Add the apricots, with the juice, and egg mixture to the flour. | | 5 | Mix just until all the ingredients are blended. | | 6 | Spoon into oiled muffin tins, or paper muffin cups, filling three--fourths full. | | 7 | Bake in a 350°F oven for 10 to 15 minutes, or until golden brown. | | 8 | Makes 8 one muffin = calories: 182 carbohydrates: 22 protein: 4 fat: 10 sodium: 97 potassium: 166 cholesterol: 34 exchange value: 1 bread exchange + ?fruit exchange + 2 fat exchanges |
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