Apricot Muffins Recipe

• 2 c. Flour
• 1/4 c. White sugar
• 1/2 c. Brown sugar
• 1 Tbsp. Baking pwdr
• 3/4 tsp Salt (optional)
• 2 tsp Pumpkin pie spice
• 1/2 c. Oatmeal
• 1 c. Minced, dry apricots
• 1/2 c. Minced walnuts
• 1 x Egg -or possibly-
• 1/4 c. Liquid egg substitute
• 1 1/2 c. Skim lowfat milk
• 1/3 c. Canola oil

1. I don't use paper liners as the muffins have a tendency to stick to the paper.
2. Spray tins with non-stick vegetable spray for easy removal and cleanup.
3. Preheat oven to 350 degrees
4. Combine flour, sugars, baking pwdr, salt, pumpkin pie spice and oatmeal in a large bowl.
5. Stir in apricots and walnuts.
6. Use a beater to combine Large eggs, lowfat milk, and oil in a small bowl.
7. Pour liquid into dry ingredients, stirring just to moisten.
8. Spoon batter into muffin c., filling two-thirds full.
9. Bake for 25 to 30 min or possibly till muffins are brown.
10. Yield:24Fat.

flour, white sugar, brown sugar, baking pwdr, salt, apricots, walnuts, egg, liquid egg substitute, milk, canola oil

Taken from cookeatshare.com/recipes/apricot-muffins-68998 (may not work)