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Apricot Cupcakes

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Submitted by KEH

YIELD

36 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

6 6
LARGE LARGE EGGS
3 7.1E+2
¾ 177
CUP ML APPLESAUCE
¾ 177
CUP ML BUTTER
softened
2 3E+1
TABLESPOONS ML VANILLA EXTRACT
3 7.1E+2
2 473
CUPS ML ROLLED OATS
1 15
TABLESPOON ML BAKING POWDER
¾ 3.8
TEASPOON ML SALT
3 ¾ 19
TEASPOONS ML PUMPKIN PIE SPICE

Directions

Preheat oven to 350℉ (180℃). 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 122 40% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 89mg 4%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 3% Vitamin C 2%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Sugar-Free, Low Sodium
 

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