| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Bread, No sugar, Tested, Analyzed | 12 | Servings | |
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 |
INSTRUCTIONS
FAVORITE ALL-TIME REC; 12/92 Preheat oven to 350. Peel, seed, and finely chop apples. Grease 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. Sylvia's comments: the kids devoured them! Nutrition information per muffin: 199 calories, 4 gm protein, 25 gm carbohydrate, 9 gm fat, 49 mg cholesterol, 183 mg sodium, 32% of calories from fat, 1/4 diabetic starch/bread exchange, 1-3/4 diabetic fat exchange, 1/2 diabetic fruit exchange. From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Posted to FOODWINE Digest by Abbott <[email protected]> on Jan 21, 1998
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