| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Low-fat, Breads |
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 |
tb |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
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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