Apricot-Pecan Muffins

Apricot-Pecan Muffins

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From: Diabetic Living Magazine

Apricots, oats, pecans, and a touch of allspice are a winning combination in these easy-to-make muffins.

Ingredients 12 servings

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Original recipe yields 12 servings
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Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 cup flour
  • 1 cup quick-cooking rolled oats
  • 3 tablespoons packed brown sugar (see Tip)
  • 1½ teaspoons baking powder
  • ½ teaspoon ground allspice
  • ¼ teaspoon salt
  • ½ cup snipped dried apricots
  • ⅔ cup fat-free milk
  • ⅓ cup canola oil
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • ¼ cup chopped pecans

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. Line twelve 2- ½-inch muffin cups with paper bake cups; lightly coat insides of cups with cooking spray. Set aside.
  2. In a large bowl stir together flour, oats, brown sugar, baking powder, allspice, and salt. Stir in the apricots. Make a well in the center of the flour mixture. In a small bowl whisk together the milk, oil, and egg; add all at once to the flour mixture. Using a fork, stir just until moistened.
  3. Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle pecans evenly over top. Bake for 15 to 16 minutes or until a toothpick inserted near the centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove muffins from muffin cups; serve warm.
  • Tip: If using a sugar substitute-sugar blend, we recommend from Sweet'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 3 tablespoons packed brown sugar. Nutrition Facts per serving with substitute: Same as below, except 153 cal., 17 g carb., 110 mg sodium. Exchanges: 0 carb. Carb choices: 1.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 166 calories; 8 g fat(1 g sat); 2 g fiber; 21 g carbohydrates; 3 g protein; 34 mcg folate; 0 mg cholesterol; 7 g sugars; 289 IU vitamin A; 0 mg vitamin C; 74 mg calcium; 1 mg iron; 111 mg sodium; 142 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1 starch, ½ other carbohydrate

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