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Apricot Muffins

2 c Flour
1/4 c White sugar
1/2 c Brown sugar
1 tb Baking powder
3/4 ts Salt (optional)
2 ts Pumpkin pie spice
1/2 c Oatmeal
1 c Chopped; dried apricots
1/2 c Chopped walnuts
1 Egg -or- 1/4 c Liquid egg substitute
1 1/2 c Skim milk
1/3 c Canola oil


Preheat oven to 350 degrees

Combine flour, sugars, baking powder, salt, pumpkin pie spice and oatmeal in a large bowl. Stir in apricots and walnuts. Use a beater to combine eggs, milk, and oil in a small bowl. Pour liquid into dry ingredients, stirring just to moisten. Spoon batter into muffin cups, filling two-thirds full. Bake for 25 to 30 minutes or until muffins are brown. Yield:24 Muffins


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