Ingredients
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1/3 cup raisins
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10 dried apricot halves, chopped fine
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1/3 cup water
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1 cup whole wheat pastry flour
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1/2 cup old fashioned oats
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1/3 cup granulated sugar
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 teaspoon nutmeg
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1/2 teaspoon cinnamon
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3 tablespoons powdered milk
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1/2 cup unsweetened applesauce
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1/2 cup pumpkin puree
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1/3 cup cashews, roasted without salt and coarsely chopped
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1/4 cup apricot preserves
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1 egg, lightly beaten
Instructions
- Preheat oven to 400 degrees
- Prepare a non-stick muffin tin by spraying with non-stick cooking spray of if you prefer, use paper muffin liners
- In a small microwavable bowl, place the raisins, chopped apricot halves and 1/3 cup water
- Microwave for 45 seconds or until hot
- Cover the bowl and allow fruit to plump while mixing the remaining ingredients
- In a large bowl, mix together the flour, oats, sugar, nutmeg, cinnamon, powdered milk, baking powder and salt
- Add the applesauce, pumpkin puree and egg, mixing until thoroughly combined
- Drain any water from fruit that has not been absorbed and add fruit to muffin batter along with chopped cashews; stir to blend
- Divide batter into 9 muffin cups and bake in preheated oven for 15 to 20 minutes or until toothpick inserted off center comes out clean
- Immediately remove muffins from tin and spread each with a small amount of apricot preserves