Ingredients
-
1 1/2
-
6
-
1/3
-
2
-
3/4
-
3/4
-
1
-
1/2
-
1/4
-
1
-
1
-
1
-
1
-
-
Directions
Apricot Bran Honey Cakes, These are baked in individual ramekins and eaten from the dish with a spoon Mmmm good! Adapted from Cooking Light(Jan/2006), These were very easy to whip up & tasted good too I only had about 1 cups worth of apricots and subbed Splenda for the sugar I did them as mini cupcakes instead of in ramekins and got about 12 cupcakes & 9 bite-size cakes These will be great for my DD’s playgroup, thanks!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 400*f. |
|
2
Done
|
Combine Apricots, Butter, Nectar and Honey in a Small Saucepan; Place Over High Heat. Bring to Boil, Reduce Heat and Simmer 4 Minutes or Until Apricots Are Plump. Remove from Heat; Cool. |
|
3
Done
|
Gently Spoon Flour Into Dry Measuring Cups; Level With Knife. Mix Flour, Bran, Baking Soda, and Salt in a Medium Bowl, Stir Well. Add Sugar Mixture to Flour Mixture, Stirring Just Until Combined. Lightly Fold in Apricot Mixture. |
|
4
Done
|
Spoon 1/2 Cup Batter Into Each of 7(6 Ounce) Ramekins Coated With Cooking Spray. Place Ramekins on a Shallow Baking Sheet. Bake at 400*f. For 15 Minutes or Until Golden Brown. Put on Wire Rack. |
|
5
Done
|
Serve Warm or at Room Temperature. Enjoy! |
