Apricot Muffins

Apricot Muffins

8 Preparation Time :

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

3/4 full. Bake in

350 F oven for 10 to 15 minutes, or until golden

brown.

muffin - 182

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. - - - - - - - - - - - - - - - - - -