| 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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