Apricot cupcakes
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Apricot cupcakes
  Cupcakes    Diabetic    Cakes    Apricots  
Last updated 6/12/2012 12:55:34 AM. Recipe ID 17489. Report a problem with this recipe.
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      Title: Apricot cupcakes
 Categories: Diabetic, Cakes, Desserts, Fruits
      Yield: 36 Servings
 
      6    Eggs
      3 c  Fruit spread, apricot
    3/4 c  Applesauce
    3/4 c  Butter; softened
      2 tb Extract, vanilla
      3 c  Flour
      2 c  Oats
      1 tb Baking powder
    3/4 ts Salt
  3 3/4 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.
  




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Recipe ID 17489 (Apr 03, 2005)

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