Apple-Walnut Muffins (3 points) Recipe - Cooking Index
|2 cups||125g / 4.4oz||Flour|
|2 teaspoons||10ml||Baking powder|
|1 1/2 tablespoons||22ml||Ground cinnamon|
|1/4 tablespoon||3.8ml||Ground nutmeg|
|2/3 packet||Apple juice, from frozen concentrate|
|1/3 cup||10g / 0.4oz||Reduced-calorie margarine|
|1/2 cup||55g / 1.9oz||Chopped walnuts|
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.
"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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