Apricot Cupcakes

Title:
Apricot Cupcakes

Yield:
36 Servings

Categories:
Diabetic,
Cakes,
Desserts,
Fruits




Ingredients:





     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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip