Recipe Image

Apricot-Pecan Muffins

  • 20 m
  • 40 m
Diabetic Living Magazine
“Apricots, oats, pecans, and a touch of allspice are a winning combination in these easy-to-make muffins.”


    • 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


  • 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(R) Brown or Sugar Twin(R) 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.
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