Food recipes
Low Fat Apricot Muffins
Low Fat Apricot Muffins Ingredients: apricots, dried, sulfured, uncooked butter, without salt milk, fluid, 1% fat, without added vitamin a and vitamin d egg substitute, powder sugars, brown wheat flour, white, all-pur...
Low Fat Apricot Muffins
Ingredients:
apricots, dried, sulfured, uncooked
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
nuts, pecans
Directions:
Beat butter and Splenda Brown Sugar until light, somewhat fluffy and mixed together in mixer using the whisk/wire beater.
Add Apricot Preserves, milk and egg beaters to mixer.
Beat until well mixed.
In another large bowl sift all dry ingredients except the pecans.
Remove mixing bowl from mixer base and add the dry ingredients and pecans to the wet ingredients.
Mix together with wooden spoon until the batter comes together and is moistened.
Spray muffin pans with baking spray w/ flour (Crisco makes a good one.
).
Fill each cup 2/3 full.
Bake at 350F for 25-30 minutes or until lightly browned.
Makes about 18 muffins or 12 massive ones!
Ingredients:
apricots, dried, sulfured, uncooked
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
nuts, pecans
Directions:
Beat butter and Splenda Brown Sugar until light, somewhat fluffy and mixed together in mixer using the whisk/wire beater.
Add Apricot Preserves, milk and egg beaters to mixer.
Beat until well mixed.
In another large bowl sift all dry ingredients except the pecans.
Remove mixing bowl from mixer base and add the dry ingredients and pecans to the wet ingredients.
Mix together with wooden spoon until the batter comes together and is moistened.
Spray muffin pans with baking spray w/ flour (Crisco makes a good one.
).
Fill each cup 2/3 full.
Bake at 350F for 25-30 minutes or until lightly browned.
Makes about 18 muffins or 12 massive ones!