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Apricot Date Mini Loaves Recipe
|Cinnamon swirl muffin mix||18 1⁄4 Ounce (1 Package, Duncan Hines Bakery Style)|
|Chopped dates||1⁄2 Cup (8 tbs)|
|Chopped dried apricots||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Water||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 2474 Calories from Fat 938
% Daily Value*
Total Fat 104 g160.5%
Saturated Fat 28.3 g141.3%
Trans Fat 0 g
Cholesterol 235.2 mg
Sodium 1638.7 mg68.3%
Total Carbohydrates 378 g126.1%
Dietary Fiber 12.6 g50.4%
Sugars 238 g
Protein 30 g59.7%
Vitamin A 54.2% Vitamin C 1.8%
Calcium 26.4% Iron 18%
*Based on a 2000 Calorie diet
Grease four 5 3/8 x 2 5/8 x l 7/8-inch pans.
Combine muffin mix and baking powder in large bowl.
Break up any lumps.
Add egg whites, water, apricots and dates.
Stir until well blended, about 50 strokes.
Knead swirl packet for 10 seconds before opening.
Cut off one end of swirl packet.
Squeeze contents onto batter.
Swirl into batter with knife or spatula, folding from bottom of bowl to get an even swirl.
Do not completely mix into batter.
Divide evenly into pans.
Sprinkle with contents of topping packet from mix.
Bake at 350°F for 30 to 35 minutes or until wooden toothpick inserted in centers comes out clean.
Cool in pans 15 minutes.
Loosen loaves from pans.
Lift out with knife.
Place on cooling racks.