Title: Sugarless Fruit Nut Muffins
Categories: Diabetic Quick Fruit Nut Bread
Yield: 6 Servings

1	c	Chopped Dates
1/2	c	Raisins
1/2	c	Chopped prunes
1	c	Water
1/2	c	Margarine, cut into pats
2		Eggs, beaten
1	ts	Vanilla, extract
1	c	All-purpose flour
1	ts	Baking soda
1/2	c	Chopped nuts

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

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