| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads, Low-fat | 24 | Muffins | |
INGREDIENTS
| 1 | c | boiling water |
| 1 1/2 | c | Dried apricots, chopped |
| 2 | c | All-purpose flour |
| 1 | c | Whole-wheat flour |
| 1 | c | Sugar |
| 1 | T | Baking powder |
| 1 | t | Baking soda |
| 1/2 | t | Salt |
| 2 | Eggs, beaten or | |
| 1/2 | c | Egg substitute |
| 1/4 | c | Melted marg. or veg oil |
| 1 | c | Orange Juice |
| Nonstick cooking spray |
INSTRUCTIONS
In a bowl, pour the boiling water over the dried apricot pieces. Set aside to cool. in a large bowl, sift together the flours, sugar, baking powder & soda and the salt. Stir the eggs, oil and orange juice into the apricot mixture. Make a well in the centre of the dry ingredients and add the liquids. stir enough to moisten but do not overmix. Spray two 12-muffin tins with nonstick cooking spray.and fill each cup 2/3 full with batter. Bake 20-225 min in a 375 F oven. Per muffin [using 2 whole eggs]: 2.9 g fat, 0.3 g saturated fat, 18mg chol., 138 calories, 1.6 g fibre and 126 mg sodium. Source: One Meal At A Time by Martin Katahn Posted by: Jim Weller Posted to Digest bread-bakers.v097.n Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999
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