| Apple-Walnut Muffins
2 cups of flour
2/3 cup of apple juice concentrate
2 teaspoons of baking powder
1/3 cup of butter
1-1/2 teaspoon of cinnamon, ground
1 Teaspoon Vanilla
1/4 Teaspoon Nutmeg, ground
2 Medium Apples
1/4 Teaspoon Salt
1/2 Cup Walnuts, chopped
2 Eggs |
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Preheat oven to 350ºF. Peel, seed, and finely chop apples. Grease 12 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.
Nutrition information per muffin: 199 calories, 4 gm protein, 25 gm carbohydrate, 9 gm fat, 49 mg cholesterol, 183 mg sodium, 1/4 diabetic starch/bread exchange, 1-3/4 diabetic fat exchange, 1/2 diabetic fruit exchange. Servings: 12 |
