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Title: Low-Fat Apricot Muffins
Categories: Lowfat Bread Check
Yield: 24 Muffins
1 | c | ;boiling water |
1 1/2 | c | Dried apricots; chopped |
2 | c | All-purpose flour |
1 | c | Whole-wheat flour |
1 | c | Sugar |
1 | tb | Baking powder |
1 | ts | Baking soda |
1/2 | ts | Salt |
2 | Eggs; beaten or | |
1/2 | c | Egg substitute |
1/4 | c | Melted marg. or veg oil |
1 | c | Orange Juice |
Nonstick cooking spray |
In a bowl, pour the boiling water over the dried apricot pieces. Set aside to cool. in a large bowl, sift together the flours, sugar, baking powder & soda and the salt. Stir the eggs, oil and orange juice into the apricot mixture. Make a well in the centre of the dry ingredients and add the liquids. stir enough to moisten but do not overmix. Spray two 12-muffin tins with nonstick cooking spray.and fill each cup 2/3 full with batter. Bake 20-225 min in a 375 F oven.
Per muffin [using 2 whole eggs]: 2.9 g fat, 0.3 g saturated fat, 18mg chol., 138 calories, 1.6 g fibre and 126 mg sodium.
Source: One Meal At A Time by Martin Katahn Posted by: Jim Weller
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