Recipe - Apricot Cupcakes

6 Eggs
3 cup Fruit spread, apricot
Three fourths cup Applesauce
Three fourths cup Butter; softened
2 tablespoon Extract, vanilla
3 cup Flour
2 cup Oats
1 tablespoon Baking powder
Three fourths teaspoon Salt
3 Three fourths teaspoon Pumpkin pie spice

Preheat oven to 350. Beat eggs in large bowl. Blend in fruit spread,
butter, applesauce, and vanilla. Add flour, oats, baking powder,
salt, and spices; mix well. Pour into lined muffin tins. Bake 18
minutes, until golden brown.

For bars: Spread dough into greased 12"x8" baking dish. Bake 18
minutes, until golden brown and firm to touch. Cool completely on
wire rack. Cut into bars. Store in tightly covered container.

Nutrition information per bar: 217 calories, 3 gm protein, 28 gm
carbohydrate, 10 gm fat, 62 mg cholesterol, 198 mg sodium, 1 diabetic
starch/bread exchange, 1One half diabetic fat exchange, 1 diabetic fruit
exchange.

Sylvia's comments: The kids at Irene's school loved it Irene came
home and asked me to make it again! I think it needs less fruit
spread and less pumpkin pie spice, and next time I'll use applesauce
for all the butter.

Source: "SugarFree Desserts," the December 1992 issue of _Favorite
AllTime Recipes_ magazine

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip