Recipe - Apricot-Carrot Muffins

COOKIE BAR
1 cup Allpurpose flour
One half cup Packed brown sugar
One half teaspoon Baking powder
One fourth teaspoon Baking soda
One fourth teaspoon Ground cardamom
Or 1/8 tsp. ground cloves
One half cup Apricot nectar or orange
Juice
One fourth cup Unsweetened applesauce
2 tablespoon Cooking oil
1 Slightly beaten egg
One half cup Finely snipped dried apricos
1 Recipe Apricot Icing

APRICOT ICING
One half cup Powdered sugar
2 To three teaspoons apricot
Nectar or orange juice

In a medium mixing bowl stir together flour, brown sugar, baking powder,
baking soda, and cardamom or cloves; set aside. Stir together apricot
nectar or orange juice, applesauce, oil, and egg till combined. Sit in the
snipped apricots.

Spread batter in an ungreased 11x7x11/2inch baking pan. Bake in a
350degree oven about 25 minutes or till a wooden pick inserted near the
center comes out clean. Cool in pan on a wire rack. Drizzle with Apricot
Icing. Cut into bars. Makes 24 bars.

APRICOT ICING: In a small mixing bowl stir together One half cup powdered sugar
and 2 to 3 teaspoons apricot nectar or orange juice.

NUTRITION FACTS PER SERVING: 67 cal., 1 g total fat (0 g sat. fat), 9 mg
chol., 17 mg sodium, 13 g carbo., 0 g fiber, 1 g pro. Daily Value: 3% vit.
A, 3% vit. C, 0% calcium, 3% iron.