Apricot Vegan Cupcake Recipe

Apricot Vegan Cupcakes Ingredients

3 c Fruit spread, apricot
1 2/4 c Applesauce
3/4 c margarine (80% fat is best); softened
3/4 c soy vogurt
2 T Extract, vanilla
3 c Flour
2 c Oats
1 T Baking powder
3/4 t Salt
3 3/4 t Pumpkin pie spice

Apricot Vegan Cupcakes Directions

Preheat oven to 350.
Mix fruit spread, margarine, applesauce, vogurt and vanilla in a bowl.
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 12″x8″ 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.

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