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1
Preheat oven to 400 degrees
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2
Prepare a non-stick muffin tin by spraying with non-stick cooking spray of if you prefer, use paper muffin liners
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3
In a small microwavable bowl, place the raisins, chopped apricot halves and 1/3 cup water
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4
Microwave for 45 seconds or until hot
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5
Cover the bowl and allow fruit to plump while mixing the remaining ingredients
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6
In a large bowl, mix together the flour, oats, sugar, nutmeg, cinnamon, powdered milk, baking powder and salt
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7
Add the applesauce, pumpkin puree and egg, mixing until thoroughly combined
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8
Drain any water from fruit that has not been absorbed and add fruit to muffin batter along with chopped cashews; stir to blend
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9
Divide batter into 9 muffin cups and bake in preheated oven for 15 to 20 minutes or until toothpick inserted off center comes out clean
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10
Immediately remove muffins from tin and spread each with a small amount of apricot preserves
