Apricot Cupcakes recipe

Ingredients:

6 medium eggs.
3 cups of apricot fruit spread.
3 cups of flour.
2 cups of oats.
¾ cup of applesauce.
¾ cup of softened butter.
2 tablespoons of vanilla extract.
1 tablespoon of baking powder.
3 teaspoons of pumpkin pie spice.
¾ teaspoon of salt.

Directions:

Preheat your oven to 350°F (175°C).

Beat the eggs in large bowl.

Blend in the apricot spread, applesauce, butter and vanilla extract.

Add the flour, oats, baking powder, salt and spice; mix thoroughly.

Pour into lined muffin tins.

Bake for 18 minutes or until golden brown.

Cool completely on wire rack.

Store in tightly covered container.

Back to the Apricot Recipes home page.

Data: