---------- Recipe via Meal-Master (tm) v8.02
  
       Title: APRICOT CUPCAKES
  Categories: Blank
       Yield: 36 servings
  
       6    Eggs
       3 c  Fruit spread, apricot
     3/4 c  Applesauce
     3/4 c  Butter; softened
       2 tb Extract, vanilla
       3 c  Flour
       2 c  Oats
       1 tb Baking powder
     3/4 ts Salt
   3 3/4 ts Pumpkin pie spice
  
   Preheat oven to 350.  Beat eggs in large bowl.  Blend in fruit spread,
   butter, applesauce, and vanilla.  Add flour, oats, baking powder, salt, and
   spices; mix well. Pour into lined muffin tins. Bake 18 minutes, until
   golden brown.
   
   For bars: Spread dough into greased 12“x8″ baking dish. Bake 18 minutes,
   until golden brown and firm to touch. Cool completely on wire rack. Cut
   into bars. Store in tightly covered container.
   
   Nutrition information per bar: 217 calories,  3 gm protein, 28 gm
   carbohydrate, 10 gm fat,  62 mg cholesterol, 198 mg sodium, 1 diabetic
   starch/bread exchange, 1-1/2 diabetic fat exchange, 1 diabetic fruit
   exchange.
   
   Sylvia’s comments:  The kids at Irene’s school loved it -- Irene came home
   and asked me to make it again! I think it needs less fruit spread and less
   pumpkin pie spice, and next time I'll use applesauce for all the butter.
   
   Source: ”Sugar-Free Desserts," the December 1992 issue of _Favorite
   All-Time Recipes_ magazine
   
   MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
   moderator at net/node 004/005
  
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