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