Recipe - Pineapple Apricot Muffins

One half cup Margarine
2/3 cup Brown sugar
1 Egg
2/3 cup Crushed pineapple with juice
1/3 cup Dried apricots
1 cup Flour
One half teaspoon Baking soda
One half teaspoon Salt
1 cup Quick rolled oats

Preheat oven to 350ø. Using a food processor, fit steel knife in bowl and
cream margarine, brown sugar and egg until fluffy. Add crushed pineapple
and dried apricots. Chop and combine with "onoffs" until apricots are
finely chopped. Combine dry ingredients and mix well. Add to processor bowl
and process with quick "onoffs" just until all is moist. Spoon into
wellgreased miniature muffin tins and bake for 20 minutes. Standard mixing
procedure can be used if apricots are finely chopped or snipped. Yield: 3
dozen miniature muffins.

KATHY WILKINS

(MRS. JAMES H., JR.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.