3 : 1/ c All-purpose flour; divided
1 : tb Baking powder
1/2 : ts Salt
3/4 : ts Ground nutmeg
1/4 : ts Ground cloves
1 : c Applesauce
3/4 : c Sugar
2 : Eggs
2 : tb Vegetable shortening
Vegetale : Vegetale oil
0: Mix the sugar, shortening and egg until fluffy
1: Stir in the apricot nectar and orange rind
2: Sift together the flour, baking powder, salt and add to the creamed mixture
3: Blend in the apricots and nuts and add to the batter
4: Pour into the muffin tins, that have been sprayed with a non-stick coating
5: Let stand for 20 minutes and then bake at 350 degrees F
6: for 15 to 20 minutes or until done
7: Cool on racks
8: From "Make Mine Healthy" by Mimi Morgan
9: File ftp://ftp
10: idiscover
11: co
12: uk/pub/food/mealmaster/recipes/muffins2
13: zip