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Apricot Muffins

 
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31

Yield

8

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

½ cup apricots
finely snipped
*
cup apple juice
unsweetened
1 cup whole-wheat flour
2 teaspoons baking powder
¼ teaspoon baking soda
*
¼ teaspoon cardamom seeds
ground or ginger
*
cup walnuts
chopped
3 tablespoons vegetable oil
1 tablespoon sugar
1 each eggs

Directions

Soak the apricots in the apple juice for 10 minutes. Combine the flour, baking powder, baking soda, spice and walnuts in a bowl. Beat together the oil, sugar, and egg. Add the apricots, with the juice and egg mixture to the flour.

Mix just until all the ingredients are blended. Spoon into oiled muffin tins or (my choice) paper muffin cups (sprayed with non-stick spray). Fill cups ¾ full. Bake in 350℉ (180℃) oven for 10 to 15 minutes, or until golden brown.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 43g (1.5 oz)
Amount per Serving
Calories 14455% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 26mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 8g
Vitamin A 1% Vitamin C 7%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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