Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Bread Breakfast

1/3 cup dried apricots — finely chopped
1 stick butter — softened
1 cup sugar
1 egg
1 8 ounce can crushed pineapple, undrained
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup quick cooking oats

Cut apricots up with your kitchen scissors. Set aside. With mixer, cream butter and sugar together. Add egg and pinapple; beat well. Add all dry ingredients; mixing well. Fold in apricots. Spoon into well greased muffin tins (or use the paper liners) and bake at 350 degrees for 20 minutes.

Yield: “12 ”

Per Serving (excluding unknown items): 2488 Calories; 101g Fat (36.0% calories from fat); 31g Protein; 373g Carbohydrate; 13g Dietary Fiber; 460mg Cholesterol; 2713mg Sodium. Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 2 Fruit; 19 1/2 Fat; 13 1/2 Other Carbohydrates.

NOTES: From Carol’s “Mother’s Recipe Book”