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I really liked this. I spread it on the Apricot Oat Muffins from this site, and it was really good. I followed the recipe exactly, but found that after simmering there was still ALOT of liquid in the pot, so i took out about 1/4 cup, then used my immersion blender to create a smooth consistancy. Very tasty, but next time I will use a little less apple juice.

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Apricot Oat Muffins

Reviewed: Feb. 3, 2009

These were great! I did make a couple of changes: I subbed 1 cup of the white flour with whole wheat, omitted the white sugar, and used 1 whole egg instead of the egg substitute. I love that I can eat one of these for breakfast and not feel too guilty about it. My only suggestion is if you reduce the sugar like I did, then I would increase the spices a little, just to make up for the lowered sweetness.

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3 users found this review helpful