Pumpkin Fruit And Nut Muffins

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 9
• 1/3 cup raisins
• 10 dried apricot halves, chopped fine
• 1/3 cup water
• 1 cup whole wheat pastry flour
• 1/2 cup old fashioned oats
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 3 tablespoons powdered milk
• 1/2 cup unsweetened applesauce
• 1/2 cup pumpkin puree
• 1 egg, lightly beaten
• 1/3 cup cashews, roasted without salt and coarsely chopped
• 1/4 cup apricot preserves

Recipe

• 1 preheat oven to 400 degrees
• 2 prepare a non-stick muffin tin by spraying with non-stick cooking spray of if you prefer, use paper muffin liners
• 3 in a small microwavable bowl, place the raisins, chopped apricot halves and 1/3 cup water
• 4 microwave for 45 seconds or until hot
• 5 cover the bowl and allow fruit to plump while mixing the remaining ingredients
• 6 in a large bowl, mix together the flour, oats, sugar, nutmeg, cinnamon, powdered milk, baking powder and salt
• 7 add the applesauce, pumpkin puree and egg, mixing until thoroughly combined
• 8 drain any water from fruit that has not been absorbed and add fruit to muffin batter along with chopped cashews; stir to blend
• 9 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
• 10 immediately remove muffins from tin and spread each with a small amount of apricot preserves