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Recipe Name: Apricot Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1/2 Cup(s) Apricots, finely snipped
1/3 Cup(s) Unsweetened apple juice
1 Cup(s) Whole wheat flour
2 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Baking soda
1/4 Teaspoon(s) Ground cardamom or ginger
1/3 Cup(s) Chopped walnuts
3 Tablespoon(s) Vegetable oil
1 Tablespoon(s) Sugar
1 Egg
Directions:
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. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 175
Calories From Fat: 80
Total Fat: 9.2g
Cholesterol: 23.3mg
Sodium: 171.8mg
Potassium: 152mg
Carbohydrates: 20.8g
Fiber: 1.4g
Sugar: 7.1g
Protein: 3.4g


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