Apple-Walnut Muffins

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Title: Apple-Walnut Muffins
Yield: 12 Servings
Categories: Diabetic, Quickbreads


2 c Flour
2 ts Baking powder
1 1/2 ts Cinnamon, ground
1/4 ts Nutmeg, ground
1/4 ts Salt
2 Eggs
2/3 c Apple juice concentrate
1/3 c Butter
1 ts Vanilla
2 md Apples
1/2 c Walnuts, chopped

Preheat oven to 350. Peel, seed, and finely chop apples. Grease 12
muffin cups or line with paper liners; set aside. Combine dry
ingredients in medium bowl. Combine and add eggs, apple juice
concentrate, melted butter, and vanilla; mix just until dry
ingredients are moistened. Stir in apple and walnuts. Spoon batter
into prepared cups, filling each cup 3/4 full. Bake 25 minutes, until
golden brown. Let stand in pan on wire rack 5 minutes. Remove from
pan. Serve warm or at room temperature.

Cooled muffins may be wrapped securely and frozen up to 3 months.

Nutrition information per muffin: 199 calories, 4 gm protein, 25 gm
carbohydrate, 9 gm fat, 49 mg cholesterol, 183 mg sodium, 1/4 diabetic
starch/bread exchange, 1-3/4 diabetic fat exchange, 1/2 diabetic fruit

Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
All-Time Recipes_ magazine From the recipe files of Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at
net/node 004/005