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Healthy Recipes > Breads > Mother's Day Muffins

Mother's Day Muffins

Cook Time

25 minutes


Mother's Day Muffins

Publish Date: May 09, 2006

Preheat oven to 350° F. Mix first two ingredients in a large bowl and fold in flaxseed. Chop apricots into bite size pieces and fold into the mixture. (If the knife gets sticky, simply put some vegetable oil on a paper towel and wipe the blade.)

Line the wells of two muffin tins (12 muffins each tin) with baking cups or lightly grease with cooking spray and fill to 2/3 full. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Cool for 15 minutes or more. To remove, slide a knife around the edges of each muffin to loosen and pull out. Makes 24 muffins.

Arrange on a pretty napkin placed in the bottom of a basket and accent with fresh cut tulips or Mom’s favorite flowers.

Makes 24 servings. Serving size 1.0muffin.

Nutritional Breakdown (per serving):

Calories 132, Protein 1.8 g, Fat 1.8 g, Saturated Fat .5 g, Trans Fat 0 g, Monounsaturated Fat .2 g, Polyunsaturated Fat .8 g, Carbohydrates 27.6 g, Fiber 1.8 g, Sodium 134.5 mg

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