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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.) Lightly grease the wells of two muffin tins (12 muffins each tin) with shortening or 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.
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