Sugar-free muffins
18 Muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 1 | cup | Dates; chopped |
| ½ | cup | Raisins |
| ½ | cup | Dried pitted prunes; chopped |
| ½ | cup | Apple juice |
| ½ | cup | ;water |
| ½ | cup | Reduced-fat margarine |
| ¼ | teaspoon | Salt |
| ½ | cup | Liquid egg substitute |
| 1 | teaspoon | Vanilla |
| 1 | cup | Flour |
| 1 | teaspoon | Baking soda |
| ½ | cup | Walnuts; chopped |
Directions
Preheat oven to 350 degrees F. In a medium saucepan, stir together dates, raisins, prunes, apple juice, and water. Bring to a boil, and boil for 5 minutes. Stir in margarine and salt; set aside to cool.
Stir in egg substitute and vanilla; mix well. In a small bowl, mix flour and baking soda together just until mixed; add to batter. Fold in nuts.
Line muffin cups with papers and fill ⅔ full. Bake 15 to 20 minutes or until done. Turn off oven and leave muffins in oven for 2 minutes. Each muffin equals 1 serving.
Nutritional analysis: 154 calories per serving: 7 g fat, 4 g protein, 23 g carbohydrate, 0 cholesterol, 83 mg sodium. For exchange diets count 1 starch, ½ fruit, 1 fat. Source: Around the World, Low-Fat & No-Fat Meals in Minutes.
January 1997 Delphi Net Robin.
Shared and MM by Judi M. Phelps. jphelps@..., jphelps@..., or juphelps@...
Posted to MM-Recipes Digest V4 #9 by rpearson@... on Mar 13, 1999