Recipe - Apple-Walnut Muffins

2 cup Flour
2 teaspoon Baking powder
1 One half teaspoon Cinnamon, ground
One fourth teaspoon Nutmeg, ground
One fourth teaspoon Salt
2 Eggs
2/3 cup Apple juice concentrate
1/3 cup Butter
1 teaspoon Vanilla
2 md Apples
One half cup Walnuts, chopped

Preheat oven to 350. 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 Three fourths 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, One fourth diabetic
starch/bread exchange, 1Three fourths diabetic fat exchange, One half diabetic fruit
exchange.

Source: "SugarFree Desserts," the December 1992 issue of _Favorite
AllTime Recipes_ magazine From the recipe files of Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at
net/node 004/005

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip