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Spicy Apricot Oat Muffins |
| Yield: 6 servings |
Ingridients:
2 cup unbleached flour, sifted
3 teaspoon baking powder
2 teaspoon pumpkin pie spice
1 cup chopped dried apricots
2 each egg, large, slightly beaten
1/4 cup vegetable oil
1/2 cup sugar
1 teaspoon salt
1/2 cup quick cooking oats
1/2 cup chopped walnuts
1 1/3 cup milk |
Preparation:
Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirrin just enough to moisten. Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or until golden brown. Serve hot with butter and homemade jam or jelly. |
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| Proximates |
|
|
| Water |
g |
71.37 |
| Energy |
kcal |
502 |
| Protein |
g |
11.77 |
| Total lipid (fat) |
g |
18.14 |
| Ash |
g |
3.81 |
| Carbohydrate, by difference |
g |
76.28 |
| Fiber, total dietary |
g |
4.9 |
| Minerals |
|
|
| Calcium, Ca |
mg |
214 |
| Iron, Fe |
mg |
3.77 |
| Magnesium, Mg |
mg |
65 |
| Phosphorus, P |
mg |
389 |
| Potassium, K |
mg |
752 |
| Sodium, Na |
mg |
439 |
| Zinc, Zn |
mg |
1.45 |
| Copper, Cu |
mg |
0.39 |
| Manganese, Mn |
mg |
1.42 |
| Selenium, Se |
mcg |
18.4 |
| Vitamins |
|
|
| Vitamin C |
mg |
1 |
| Thiamin |
mg |
0.486 |
| Riboflavin |
mg |
0.399 |
| Niacin |
mg |
3.414 |
| Pantothenic acid |
mg |
0.713 |
| Vitamin B-6 |
mg |
0.145 |
| Folate |
mcg |
90 |
| Vitamin B-12 |
mcg |
0.22 |
| Vitamin A, IU |
IU |
897 |
| Vitamin E |
mg_ATE |
6.167 |
| Lipids |
|
|
| Fatty acids, total saturated |
g |
2.46 |
| Fatty acids, total monounsaturated |
g |
3.307 |
| Fatty acids, total polyunsaturated |
g |
11.249 |
| Cholesterol |
mg |
4 |
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