Apricot Muffins

Title:
Apricot Muffins

Yield:
8 Servings

Categories:
Diabetic,
Quickbreads




Ingredients:





   1/2 c  Apricots; finely snipped


   1/3 c  Unsweetened apple juice;


     1 c  Whole wheat flour;


     2 ts Baking powder;


   1/4 ts Baking soda;


   1/4 ts Ground cardamom or ginger;


   1/3 c  Chopped walnuts;


     3 tb Vegetable oil;


     1 tb Sugar;


     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 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