| 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°. 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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