Sugarless Fruit Nut Muffins
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 |
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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
Servings:
6
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