I use the apricot butter on EVERYTHING... biscuits, pancakes, chicken fingers... MmmMmmMmm. The only thing I changed was the flour and sugar, substituted whole wheat bread flour and graham flour with a tablespoon of cornmeal for a crunch... and dark brown sugar rather than white. I also used soy milk rather than cow's... and added baking soda for more puffiness... and i only used one egg... and sea salt... and olive oil rather than butter... but other than that.. I didn't change a thing!!!!
The lemon poppy seed /apricot combo is great. xoxo
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