Apricot Muffins

Photo: flickr user norwichnuts

Ingredients

cup Apricots finely snipped

cup Unsweetened apple juice

1 cup Whole wheat flour

2 teaspoons Baking powder

teaspoon Baking soda

teaspoon Ground cardamom or ginger

cup Chopped walnuts

3 tablespoons Vegetable oil

1 tablespoon Sugar

1 Egg

Preparation

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.

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.