| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | New Orleans | Muffins, Breakfast, Diabetic | 12 | Muffinss |
INGREDIENTS
| 3/4 | c | Peeled, finely chopped appls |
| 1 | ts | Ground cinnamon |
| 3/4 | c | Whole-wheat flour |
| 1/4 | ts | Salt |
| 2 | tb | Melted margarine |
| 1/4 | c | Chopped walnuts |
| 1/2 | c | Sugar, divided |
| 1 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1 | c | Low-fat 2% milk |
| 2 | Egg whites, lightly beat | |
| Sugar for topping |
INSTRUCTIONS
Preheat oven to 400~. In a small bowl, toss apples with one-fourth cup sugar and the cinamon. In a large bowl, combine remaining 1/4 cup sugar, flours, baking powder and salt. Mix together milk, margarine, and egg whites. Stir milk mixture into dry ingredients just until moistened. Add apples and nuts. Fill lightly greased muffin cups three-quarters full; sprinkle each top lightly with sugar. Bake for 20 to 25 minutes. Per muffin: 114 calories, 4g Prot, 24mg Chol, 16g Carbo, 4g Fat, 117 mg Sod. Exchange: 1 starch, 1 fat This recipe was was under a section of Diabetic recipes in the newspaper on New Orleans on 6/6/96, I think that as a Diabetic I would try to substitute some of the sugar with a diabetic replacement. Chris Tomlinson Posted to MM-Recipes Digest V5 #021 by "Robert Ellis" <rpearson@snowcrest.net> on Jan 20, 1998
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