Magnificent Apricot Muffins
This is a great muffin recipe that is both delicious and healthy. I found it in local runners magazine.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 cup sugar
- 1 egg
- 1/8 teaspoon salt
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 cup brown sugar
- 1 1/2 cups skim milk
- 1/2 cup oatmeal
- 2 teaspoons pumpkin spice substitutes include allspice, cinnamon, ginger, nutmeg and/or cloves
- 1 cup dried apricots chopped
- 1/2 cup walnuts chopped (or grape nuts cereal)
- 1/3 cup non-hydronated canola oil (smart balance)
- Carbohydrate 64.5322204171101 g
- Cholesterol 18.86 mg
- Fat 4.08134583333333 g
- Fiber 2.55579587642968 g
- Protein 7.50848041666851 g
- Saturated Fat 0.465745 g
- Serving Size 1 1 Serving (145g)
- Sodium 135.877250145231 mg
- Sugar 61.9764245406804 g
- Trans Fat 0.506521416666667 g
- Calories 315 calories
Preheat your oven to 350 degrees. In a large mixing bowl, combine flour, sugars, baking powder, salt, pumpkin spice (or one of the above substittutes) and oatmeal. Next, stir in the apricots and nuts (or cereal if that was your choice). In a separate bowl, beat the eggs, oil, and milk. Combine the wet ingredients with the dry ingredients by pouring the wet ingredients into the dry ingredients. Stir and mix well, but do not beat. Pour or spoon batter into muffin tins to about the 2/3 level. Bake for 25-30 minutes or until they are brown. Dues muffins with the powdered sugar and serve. You may also use a small apricot slice as a topping.
