*  Exported from  MasterCook II  *
 
                              Apricot Muffins
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Diabetic                         Quickbreads
                 Breads/Bm
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  Cup           Apricots -- finely snipped
      1/4  Teaspoon      Ground cardamom or ginger
      1/3  Cup           Unsweetened apple juice
      1/3  Cup           Chopped walnuts
    1      Cup           Whole wheat flour
    3      Tablespoons   Vegetable oil
    2      Teaspoons     Baking powder
    1      Tablespoon    Sugar
      1/4  teaspoon      Baking soda
    1                    Egg
 
 Soak the apricots in the apple juice for 10 minutes.  Combine the flour,
 baking powder, baking soda, spice and walnuts in a bowl.  Beat together the
 oil, sugar, and egg.  Add the apricots, with the juice and egg mixture to the
 flour.
 
  Mix just until all the ingredients are blended.  Spoon into oiled muffin
 tins or (my choice) paper muffin cups (sprayed with non-stick spray). Fill
 cups 3/4 full.  Bake in 350 F oven for 10 to 15 minutes, or until golden
 brown.
 
  1 muffin - 182 calories, 1 bread exchange, 1/2 fruit, 2 fat 22 grams
 carbohydrate, 4 grams protein, 10 grams fat 97 mg sodium, 166 mg potassium,
 34 mg cholesterol 
  Source:  Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared
 but not yet tested by Elizabeth Rodier, Nov 93.
 
  Suggestions:  Use raisins to test the recipe if you do not have apricots.
 Leave out walnuts to reduce the fat and use 2 egg whites instead of the whole
 egg to reduce cholesterol if desired.
 
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