apple-walnut muffins

Categories
Diabetic
Bread
Yield
12 servings
MeasureIngredient
2 cups Flour
2 teaspoons Baking powder
1½ teaspoon Cinnamon, ground
¼ teaspoon Nutmeg, ground
¼ teaspoon Salt
Eggs
⅔ cup Apple juice concentrate
⅓ cup Butter
1 teaspoon Vanilla
2 mediums Apples
½ cup 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 ¾ 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, ¼ diabetic starch/bread exchange, 1-¾ diabetic fat exchange, ½ 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

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