Sugarless Fruit Nut Muffins Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Chopped Dates,
1/2 cup: Raisins,
1/2 cup: Chopped prunes,
1 cup: Water,
1/2 cup: Margarine, cut into pats
2: Eggs, beaten
1 tsp: Vanilla, extract
1 cup: All-purpose flour,
1 tsp: Baking soda,
1/2 cup: Chopped nuts,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp