Recipe - Cinnamon Apple-Nut Muffins

1 One fourth cup Apple Juice; Or Cider
3 tablespoon Light Brown Sugar
3 tablespoon Honey
1 tablespoon Lemon Juice; Or
Juice Of One half Lemon
2 Cinnamon Sticks
2 teaspoon Lowfat Margarine; *Note

*NOTE: Original recipe used 2 T margarine or butter...I reduced it but
still wanted the flavor....it was just for texture...next time I will
remove it completely.

Combine the apple juice, brown sugar, honey, lemon juice, and cinnamon
sticks in a small, heavy saucepan. Bring to a boil and simmer about 10
minutes to reduce the liquid by one third. Remove from heat, remove
cinnamon sticks, add the margarine, and swirl to melt. Serve the syrup
warm, or cool and keep for up to 2 weeks, covered in the refrigerator.
Reheat before serving.

Makes about 1 One fourth C.

For a delicious and simple variation without the fat, just heat frozen
apple juice concentrate with One half t ground cinnamon for each 6 oz.

This was really good....next time I will thinly slice an apple and put it
on top of the Belgian waffles and pour the sauce over the top of that.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com
Recipe By : Veggie Life, Nov 1996, pg 31

Posted to Digest eatlf.v096.n193

Date: Sat, 19 Oct 1996 16:23:09 0700

From: Reggie Dwork reggie@reggie.com

NOTES : Cal 112.6

Fat 1.2g

Carb 27.6g

Fib 3.1g

Pro 0.3g

Sod 21mg

CFF 8.6%