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Recipe Name: Apricot Cupcakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fruits Comments:
Preparation Time:
Number of Servings: 36

6 Eggs
3 Cup(s) Fruit spread, apricot
3/4 Cup(s) Applesauce
3/4 Cup(s) Butter, softened
2 Tablespoon(s) Extract, vanilla
3 Cup(s) Flour
2 Cup(s) Oats
1 Tablespoon(s) Baking Powder
3/4 Teaspoon(s) Salt
3 3/4 Teaspoon(s) 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 File

Nutrition (calculated from recipe ingredients)
Calories: 106
Calories From Fat: 44
Total Fat: 5.1g
Cholesterol: 41.2mg
Sodium: 102.2mg
Potassium: 46.2mg
Carbohydrates: 12g
Fiber: <1g
Sugar: <1g
Protein: 2.8g

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