Apricot muffins (12)
- Number of Servings: 12
Ingredients
Pinch of salt 2 1/2 tsp baking powder 1/2 tsp baking soda 1 3/4 cup all purpose flour2 cans (14 oz) apricots1/4 cup Splenda Brown Sugar Blend 2 tbsp safflower oil1/2 cup egg whites6 drops Sweetzfree
Preheat oven to 400. Prepare 12 muffin cups.
Drain apricots, rinse and drain again, checking for stones. Puree them in large blender with all the other wet ingredients.
In a large bowl combine dry ingredients.
Both can be left overnight at this stage.
Add wet to dry and mix gently. If needed, add a little milk.
Fill muffin cups and bake 25-30 min.
Serving Size: Makes 12 muffins
Drain apricots, rinse and drain again, checking for stones. Puree them in large blender with all the other wet ingredients.
In a large bowl combine dry ingredients.
Both can be left overnight at this stage.
Add wet to dry and mix gently. If needed, add a little milk.
Fill muffin cups and bake 25-30 min.
Serving Size: Makes 12 muffins
Nutritional Info Amount Per Serving
- Calories: 133.7
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 222.9 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 0.8 g
- Protein: 3.6 g
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