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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 164.4
  • Total Fat: 8.9 g
  • Cholesterol: 15.8 mg
  • Sodium: 43.9 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 2.5 g
  • Protein: 4.1 g

View full nutritional breakdown of Apricot-Pecan Muffins calories by ingredient
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Apricot-Pecan Muffins

Number of Servings: 12


    •Nonstick cooking spray
    1 cup flour
    1 cup quick-cooking rolled oats
    3 tablespoons packed brown sugar*
    1 1/2 teaspoons baking powder
    1/2 teaspoon ground allspice
    1/4 teaspoon salt
    1/2 cup snipped dried apricots
    2/3 cup fat-free milk
    1/3 cup canola oil
    1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
    1/4 cup chopped pecans


. Preheat oven to 400 degrees F. Line twelve 2-1/2-inch muffin cups with paper bake cups; lightly coat insides of cups with cooking spray. Set aside.
2. In a large bowl stir together flour, oats, brown sugar, baking powder, allspice, and salt. Stir in the apricots. Make a well in the center of the flour mixture. In a small bowl whisk together the milk, oil, and egg; add all at once to the flour mixture. Using a fork, stir just until moistened.
3. Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle pecans evenly over top. Bake for 15 to 16 minutes or until a toothpick inserted near the centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove muffins from muffin cups; serve warm. Makes 12 (1 muffin each) servings.
•*Sugar Substitutes: Choose from Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 3 tablespoons packed brown sugar.
Per Serving with Substitute: Same as above, except 153 cal., 17 g carb., 110 mg sodium. Exchanges: 0 carb. Carb choices: 1.

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user DEANNIE1966.

TAGS:  Desserts |

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