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Add a photoServings: 4
Ingredients
- 3/4 c. Sugar
- 2 Tbsp. Shortening
- 1 x Egg, Large
- 3/4 c. Apricot Nectar
- 4 tsp Orange Rind, Grated
- 3 c. Whole Wheat Flour
- 3 1/2 tsp Baking Pwdr
- 1 tsp Salt
- 1 c. Apricots, Dry, ChoppedFine
- 3/4 c. Minced Nuts, Optional
Directions
- Mix the sugar, shortening and egg till fluffy. Stir in the apricot nectar and orange rind. Sift together the flour, baking pwdr, salt and add in to the creamed mix. Blend in the apricots and nuts and add in to the batter. Pour into the muffin tins, which have been sprayed with a non-stick coating. Let stand for 20 min and then bake at 350 degrees F. for 15 to 20 min or possibly till done. Cold on racks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 722 | |
| Calories from Fat 194 | 27% |
| Total Fat 22.71g | 28% |
| Saturated Fat 3.95g | 16% |
| Trans Fat 2.14g | |
| Cholesterol 52mg | 17% |
| Sodium 1878mg | 78% |
| Potassium 685mg | 20% |
| Total Carbs 120.51g | 32% |
| Dietary Fiber 14.5g | 48% |
| Sugars 49.03g | 33% |
| Protein 19.03g | 30% |
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