---------- Recipe via Meal-Master (tm) v8.02
  
       Title: APRICOT MUFFINS
  Categories: Muffins
       Yield: 8 servings
  
     1/2 c  Finely snipped apricots
     1/3 c  Unsweetened apple juice
       1 c  Whole wheat flour
       2 ts Baking powder
     1/4 ts Baking soda
     1/4 ts Ground cardamom or ginger
     1/3 c  Chopped walnuts
       3 tb Vegetable oil
       1 tb Sugar
       1    Egg
  
   Soak the apricots in the apple juice for 10 minutes.  Combine the flour,
   baking powder, baking soda, spice and walnuts in a bowl.  Beat together the
   oil, sugar, and egg.  Add the apricots, with the juice and egg mixture to
   the flour.
   
   Mix just until all the ingredients are blended.  Spoon into oiled muffin
   tins or (my choice) paper muffin cups (sprayed with non-stick spray).  Fill
   cups 3/4 full.  Bake in 350 F oven for 10 to 15 minutes, or until golden
   brown.
   
   1 muffin - 182 calories, 1 bread exchange, 1/2 fruit, 2 fat 22 grams
   carbohydrate, 4 grams protein, 10 grams fat 97 mg sodium, 166 mg potassium,
   34 mg cholesterol
   
   Source:  Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared
   but not yet tested by Elizabeth Rodier, Nov 93.
   
   Suggestions:  Use raisins to test the recipe if you do not have apricots.
   Leave out walnuts to reduce the fat and use 2 egg whites instead of the
   whole egg to reduce cholesterol if desired.
  
 -----