Name: Pineapple Apricot Muffins
Ingredients: 1/2 c Margarine; 2/3 c Brown sugar; 1 Egg; 2/3 c Crushed pineapple with juice; 1/3 c Dried apricots; 1 c Flour; 1/2 ts Baking soda; 1/2 ts Salt; 1 c Quick rolled oats

CATEGORY	CUISINE	TAG	YIELD
Eggs		Bread	36	Servings

INGREDIENTS

1/2	c	Margarine
2/3	c	Brown sugar
1		Egg
2/3	c	Crushed pineapple with juice
1/3	c	Dried apricots
1	c	Flour
1/2	ts	Baking soda
1/2	ts	Salt
1	c	Quick rolled oats

INSTRUCTIONS

Preheat oven to 350&deg;. Using a food processor, fit steel knife in bowl and
cream margarine, brown sugar and egg until fluffy. Add crushed pineapple
and dried apricots. Chop and combine with "on-offs" until apricots are
finely chopped. Combine dry ingredients and mix well. Add to processor bowl
and process with quick "on-offs" just until all is moist. Spoon into
well-greased miniature muffin tins and bake for 20 minutes. Standard mixing
procedure can be used if apricots are finely chopped or snipped. Yield: 3
dozen miniature muffins.
KATHY WILKINS
(MRS. JAMES H., JR.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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