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 <labbott@MHO.NET> on Jan 21, 1998
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