- 1 ½ cups all-purpose flour
- ½ cup quick-cooking rolled oats
- ¼ cup brown sugar, packed
- 1 tsp. baking soda
- ½ tsp ground cinnamon
- salt, sprinkle
- 1 cup chopped dried apple
- 1 cup chopped dried apricot
- 1 large egg
- 14 oz. can of crushed pineapple, well drained
- 1 cup unsweetened applesauce
- ¼ cup cooking oil
How to make it
Place the oven rack in the centre position. Turn the oven on to 375°F . Grease the muffin cups with the cooking spray. Set aside. Put the first 6 ingredients into the large bowl. Stir well.
Add the apple and apricot. Stir until coated. Dig a hole in the centre of the flour mixture with the mixing spoon.
Break the egg into the small bowl. Beat the egg a little with the fork. Add the remaining 3 ingredients. Stir until well mixed. Pour into the hole in the flour mixture. Stir just until the flour mixture is moistened. Fill the muffin cups to the top with the batter. Bake for 20 to 25 minutes until golden and the toothpick inserted straight down into the centre of a muffin comes out clean. Remove the pan to the wire rack. Let stand for 5 minutes. Turn the oven off. Transfer the muffins from the pan to the wire rack to cool.
Nutritional Information(per serving)
- Calories: 208
- Fat: 5.8
- Saturated Fat: 0.6g
- Cholesterol: 18mg
- Sodium: 123mg
- Carbs: 37g
- Protein: 3g
- Fiber: 3g
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