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1
|
| yield : 12 Servings |
ingridients :
| 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 |
|
directions :
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 |
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