Apricots and pecans combined make positively yummy muffins, especially when served right out of the oven because the pecans taste best hot. These muffins keep well for up to 3 days and also freeze well. Makes 24 muffins.
- 1 cup boiling water
- 1 1/2 cups dried apricots, chopped
- 2 cups unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 cup granulated sugar
- 1 Tbs. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup chopped pecans
- 1 cup orange juice
- 2 large eggs, beaten, or 1/2 cup egg substitute
- 1/4 cup almond oil or canola oil
Preheat oven to 375F. Line two 12-cup muffin tins with baking liners, or spray with cooking spray.
Pour water over apricots, and set aside to soften. When soft, remove from water.
Sift flours, sugar, baking powder, baking soda and salt into bowl. Add pecans. Stir juice, eggs and oil into softened apricots. Add to dry ingredients, and mix just enough to moisten. Do not overmix. Fill muffin cups two-thirds full.
Bake 20 to 25 minutes, or until beginning to brown. Remove from oven, and serve hot.
- Calories: 170
- Carbohydrate Content: 27 g
- Cholesterol Content: 18 mg
- Fat Content: 6 g
- Fiber Content: 2 g
- Protein Content: 3 g
- Sodium Content: 145 mg
- Sugar Content: 12 g