Apple-Walnut Muffins

Title:
Apple-Walnut Muffins

Yield:
12 Servings

Categories:
Diabetic,
Quickbreads




Ingredients:





     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


 exchange.


 


 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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip