Pineapple apricot muffins
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Margarine |
| ⅔ | cup | Brown sugar |
| 1 | Egg | |
| ⅔ | cup | Crushed pineapple with juice |
| ⅓ | cup | Dried apricots |
| 1 | cup | Flour |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Quick rolled oats |
Directions
Preheat oven to 350ø. Using a food processor, fit steel knife in bowl and cream margarine, brown sugar and egg until fluffy. Add crushed pineapple and dried apricots. Chop and combine with "on-offs" until apricots are finely chopped. Combine dry ingredients and mix well. Add to processor bowl and process with quick "on-offs" just until all is moist. Spoon into well-greased miniature muffin tins and bake for 20 minutes. Standard mixing procedure can be used if apricots are finely chopped or snipped. Yield: 3 dozen miniature muffins.
KATHY WILKINS
(MRS. JAMES H., JR.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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