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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