| 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
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”