Ingredients:
1 cup whole wheat pastry flour (sifted)
1 cup skim milk (zero fat)
1 cup quick-cooking rolled oats
1/4 cup fresh mashed apricots
1 cup dried chopped apricots
2 Tbs. apricot brandy
1 tsp. cinnamon
1 egg white, lightly beaten
2 tsps. baking powder
1 cup skim milk (zero fat)
1 cup quick-cooking rolled oats
1/4 cup fresh mashed apricots
1 cup dried chopped apricots
2 Tbs. apricot brandy
1 tsp. cinnamon
1 egg white, lightly beaten
2 tsps. baking powder
Recipe:
1. Stir all the dry ingredients in a bowl.
2. In another bowl, combine the milk, mashed apricots, brandy and egg white; add to the dry ingredients and blend well.
3. Drop into 12 nonstick muffin tins sprayed with pan spray.
4. Bake in a preheated oven of 400 F/200 C until browned, about 20-25 minutes.
2. In another bowl, combine the milk, mashed apricots, brandy and egg white; add to the dry ingredients and blend well.
3. Drop into 12 nonstick muffin tins sprayed with pan spray.
4. Bake in a preheated oven of 400 F/200 C until browned, about 20-25 minutes.
Serves:
12
Notes:
The combination of whole wheat flour and oats will give you both soluble and
isoluble fiber in a single food item. Apricots are rich in beta-carotene which
helps prevent certain types of cancer. They also have a combination of low sodium and high pota