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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 36 - Change
Nutritional Facts
Servings Per Recipe: 36

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apricot Cupcakes

Recipe Tags: Cupcake Recipes

Date Added: January 04, 2014


6 Unit Eggs 6 Unit Eggs separated, plus 2 egg yolks
3 Cups Apricots 3 Cups Fruit spread apricot
3/4 Cup Applesauce 3/4 Cup Applesauce or margarine
3/4 Cup Butter 3/4 Cup Butter softened
2 Tablespoons Vanilla 2 Tablespoons Extract vanilla
3 Cups Flour 3 Cups Flour (to 4 1/2 cups)
2 Cups Oats 2 Cups Oats old-fashioned
1 Tablespoon Baking Powder 1 Tablespoon Baking powder plus
3/4 Teaspoon Salt 3/4 Teaspoon Salt to 1 ts
3 3/4 Teaspoons Pumpkin Pie Spice 3 3/4 Teaspoons Pumpkin pie spice or cinnamon
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1. Preheat oven to 350.

2. Beat eggs in large bowl. Blend in fruit spread, butter, applesauce, and vanilla.

3. Add flour, oats, baking powder, salt, and spices; mix well.

4. Pour into lined muffin tins. Bake 18 minutes, until golden brown.

5. For bars: Spread dough into greased 12"x8" baking dish.

6. Bake 18 minutes, until golden brown and firm to touch.

7. Cool completely on wire rack. Cut into bars.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Apricot, Fructose Malabsorption, Apple allergies.
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