Apricot Muffins

These muffins make a healthy, high-fibre afternoon snack with a cup of tea or glass of milk.

• 1 cup (250 ml) finely diced fresh apricots
• 1 teaspoon (5 ml) lemon juice
• 1/4 cup (60 ml) vegetable oil shortening
• 1/2 cup (125 ml) sugar
• 1 egg
• 1 1/4 cups (330 ml) sifted all-purpose flour
• 2 teaspoons (10 ml) baking powder
• 1/2 teaspoon (2.5 ml) salt
• 1/4 teaspoon (2.5 ml) nutmeg
• 1/4 cup (60 ml) milk (skim or 1%)
• 1/4 cup (60 ml) chopped walnuts
• Granulated sugar

1. Combine apricot pieces and lemon juice.
2. Cream shortening and sugar, beat in egg and stir in apricots.
3. In separate bowl, sift flour, baking powder, salt and nutmeg; add to first mixture alternately with milk.
4. Add chopped nuts with the last portion of flour.
5. Fill greased muffin tins two thirds full.
6. Sprinkle a little granulated sugar on top of each muffin. Bake for about 20 minutes at 350° F (180° C).

Nutritional Information
Per muffin
153 calories (640 kJ)
21 g carbohydrates (55%)
2.6 g protein (6%)
6.6 g fat (39%)
These muffins are low in fat and suitable for heart-smart diets.