---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Apricot Cupcakes
  Categories: Diabetic, Cakes, Desserts, Fruits
       Yield: 36 servings
  
    6.00    Eggs
    3.00 c  Fruit spread, apricot
    0.75 c  Applesauce
    0.75 c  Butter; softened
    2.00 tb Extract, vanilla
    3.00 c  Flour
    2.00 c  Oats
    1.00 tb Baking powder
    0.75 ts Salt
    3.75 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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