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This turned out quite well. I did use egg substitute, whole wheat pastry flour and enola oil. I used smuckers sugar free jam and would use the fruit spread as suggested because there was a bitter taste from the jam. Great recipe!! Rather than baking them directly in the muffin cups I sprayed the muffin papers for easier handling.

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oldster February 14, 2006
Apricot-Filled Muffins