| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Eggs |
|
Diabetic, Quickbreads, Fruits, Nuts, Breadmaker |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped Dates |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Chopped prunes |
| 1 |
c |
Water |
| 1/2 |
c |
Margarine, cut into pats |
| 2 |
|
Eggs, beaten |
| 1 |
ts |
Vanilla, extract |
| 1 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1/2 |
c |
Chopped nuts |
INSTRUCTIONS
In a saucepan, combine dates, raisins, prunes, and water. Bring to a boil
and boil 5 minutes. Stir in margarine and salt. Set aside to cool. Add
remaining ingredients to fruit; stir just until dry ingredients are
moistened. Spoon into greased mini-muffin pans.
Bake at 350 degrees for 15 minutes (if desired, bake in a 11" x 7" x 2"
baking pan for 30 minutes). Yield:
32 muffins
Diabetic Exchanges: One mini-muffin equals, 1/2 fruit, 1 fat, 1/2 starch;
also 94 calories, 52 mg sodium, 14 mg cholesterol, 12 gm carbohydrate, 2 gm
protein, 4 gm fat.
SOURCE: Fern Albertson, Spokane, WA Country Woman Magazine Sept/Oct 92
Posted to MM-Recipes Digest V5 #020 by scotlyn@juno.com (Daniel S Johnson)
on Jan 19, 1998
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