Sugarless fruit nut muffins
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped Dates |
| ½ | cup | Raisins |
| ½ | cup | Chopped prunes |
| 1 | cup | Water |
| ½ | cup | Margarine, cut into pats |
| 2 | Eggs, beaten | |
| 1 | teaspoon | Vanilla, extract |
| 1 | cup | All-purpose flour |
| 1 | teaspoon | Baking soda |
| ½ | 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, ½ fruit, 1 fat, ½ 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
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