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November 2018

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Rhubarb and Fig Jam

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Apricot Cupcakes Recipe

Apricot Cupcakes recipe and other cupcake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Apricot Cupcakes recipe  PDF


6 Eggs
3 c Fruit spread, apricot
3/4 c Applesauce
3/4 c Butter softened
2 tb E tract, vanilla
3 c Flour
2 c Oats
1 tb Baking powder
3/4 ts Salt
3 3/4 ts Pumpkin pie spice
Preheat oven to 350. Beat eggs in large bowl. Blend in fruit spread, butter, applesauce, and vanilla. Add flour, oats, baking powder, salt, and spices mi well. Pour into lined muffin tins. Bake 18 minutes, until golden brown. For bars: Spread dough into greased 12 8 baking dish. Bake 18 minutes, until golden brown and firm to touch. Cool completely on wire rack. Cut into bars. Store in tightly covered container. Nutrition information per bar: 217 calories, 3 gm protein, 28 gm carbohydrate, 10 gm fat, 62 mg cholesterol, 198 mg sodium, 1 diabetic starch/bread e change, 1 1/2 diabetic fat e change, 1 diabetic fruit e change. Sylvia's comments: The kids at Irene's school loved it Irene came home and asked me to make it again I think it needs less fruit spread and less pumpkin pie spice, and ne t time I'll use applesauce for all the butter. Source: Sugar Free Desserts, the December 1992 issue of _Favorite All Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI 71511,2253, GT Cookbook echo moderator at net/node 004/005

Apricot Cupcakes recipe and other cupcake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
175 people have voted
Last Reviewed on 2018-11-17



Saturday, Nov 17 2018 Download & Print Apricot Cupcakes recipe  PDF   Cupcake recipes RSS   Thumsb up

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