Apricot Cupcakes

Yield: 36 servings

6 Eggs 3 c Flour
3 c Fruit spread, apricot 2 c Oats
3/4 c Applesauce 1 tb Baking powder
3/4 c Butter; softened 3/4 ts Salt
2 tb Extract, vanilla 3 3/4 ts 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 12x8 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, 1-1/2 diabetic fat exchange, 1 diabetic fruit
exchange.

Sylvias comments: The kids at Irenes 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 Ill use applesauce
for all the butter.

Source: Sugar-Free Desserts, the December 1992 issue of _Favorite
All-Time Recipes_ magazine

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
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