Recipe for Apricot Cupcakes


6 eggs
3 cup fruit spread, apricot
3/4 cup applesauce
3/4 cup butter; softened
2 tablespoon extract, vanilla
3 cup flour
2 cup oats
1 tablespoon baking powder
3/4 teaspoon salt
3 3/4 teaspoon 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; mix well. Pour into lined muffin tins. Bake 18 minutes, until golden brown.

For bars: Spread dough into greased 12"x8" 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 exchange, 1-1/2 diabetic fat exchange, 1 diabetic fruit exchange.

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