Apricot cupcakes
---------- 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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