Low-Fat Apricot-Pecan Muffins Recipe

Name: Low-Fat Apricot-Pecan Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 375F.
2
Line two 12-cup muffin tins with baking liners, or spray with cooking spray.
3
Pour water over apricots, and set aside to soften.
4
When soft, remove from water.
5
Sift flours, sugar, baking powder, baking soda and salt into bowl.
6
Add pecans.
7
Stir juice, eggs and oil into softened apricots.
8
Add to dry ingredients, and mix just enough to moisten.
9
Do not overmix.
10
Fill muffin cups two-thirds full.
11
Bake 20 to 25 minutes, or until beginning to brown.
12
Remove from oven, and serve hot.

1488

kcal

Calories

101

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup boiling water, 1 1/2 cups dried apricots, chopped, 2 cups unbleached all-purpose flour, 1 cup whole wheat flour, and more.

Yes, Low-Fat Apricot-Pecan Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low-Fat Apricot-Pecan Muffins

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