| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/4 |
c |
White sugar |
| 1/2 |
c |
Brown sugar |
| 1 |
tb |
Baking powder |
| 3/4 |
ts |
Salt (optional) |
| 2 |
ts |
Pumpkin pie spice |
| 1/2 |
c |
Oatmeal |
| 1 |
c |
Chopped; dried apricots |
| 1/2 |
c |
Chopped walnuts |
| 1 |
|
Egg -or- |
| 1/4 |
c |
Liquid egg substitute |
| 1 1/2 |
c |
Skim milk |
| 1/3 |
c |
Canola oil |
INSTRUCTIONS
I do not use paper liners as the muffins have a tendency to stick to the
paper. Spray tins with non-stick vegetable spray for easy removal and
cleanup.
Preheat oven to 350 degrees
Combine flour, sugars, baking powder, salt, pumpkin pie spice and oatmeal
in a large bowl. Stir in apricots and walnuts. Use a beater to combine
eggs, milk, and oil in a small bowl. Pour liquid into dry ingredients,
stirring just to moisten. Spoon batter into muffin cups, filling two-thirds
full. Bake for 25 to 30 minutes or until muffins are brown. Yield:24
Muffins Per Muffin: 127 Cal; 5g Fat; 18g Carbohydrate; 9g Cholesterol; 29mg
Sodium (no sodium added to walnuts) Dietary Exchanges: 1 Bread/Starch; 1
Fat.
Posted to recipelu-digest Volume 01 Number 183 by Lee Theis
<theis@geocities.com> on Oct 30, 1997
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