Apricot Cupcakes
Yield
36 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 3 | cups |
apricot preserves (jam)
|
*
|
| ¾ | cup |
applesauce
|
|
| ¾ | cup |
butter
softened |
|
| 2 | tablespoons |
vanilla extract
|
|
| 3 | cups |
all-purpose flour
|
|
| 2 | cups |
rolled oats
|
|
| 1 | tablespoon |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| 3 ¾ | teaspoons |
pumpkin pie spice
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 7.1E+2 | ml |
apricot preserves (jam)
|
*
|
| 177 | ml |
applesauce
|
|
| 177 | ml |
butter
softened |
|
| 3E+1 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 473 | ml |
rolled oats
|
|
| 15 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 19 | 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.
