B & R FARMS RECIPES
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APRICOT DATE MINI LOAVES

1 package Duncan Hines Bakery Style Cinnamon Swirl Muffin Mix
1/2 tsp baking powder
2 egg whites
2/3 cup water
1/2 cup chopped B&R Farms Dried Apricots
1/2 cup chopped dates

Preheat oven to 350 F. Grease four mini loaf pans.

Combine muffin mix and baking powder in large bowl. Break up any lumps. Add egg whites, water, B&R Farms dried apricots and dates. Stir until well blended, about 50 strokes.

Knead swirl packet from mix for 10 seconds before opening. Cut off one end of swirl packet. Squeeze contents onto batter. Swirl into batter with knife of spatula, folding from bottom of bowl to get an even swirl. Do not completely mix into batter. Divide evenly into pans. Sprinkle with contents of topping packet from mix.

Bake at 350F for 30 to 35 mins or until toothpick inserted in center comes out clean. Cool 15 mins. Loosen loaves from pans. Lift out with knife. Cool completely. Garnish as desired.

This recipe may also be baked in greased 8 1/2x4 1/2x2 1/2-inch pan at 350F for 55 to 60 mins. or until toothpick inserted in center comes out clean. Cool 10 mins. before removing loaf from pan.