Title: Apple-Walnut Muffins
Categories: Diabetic Quick Bread
Yield: 12 Servings

2	c	Flour
2	ts	Baking powder
1 1/2	ts	Cinnamon, ground
1/4	ts	Nutmeg, ground
1/4	ts	Salt
2		Eggs
2/3	c	Apple juice concentrate
1/3	c	Butter
1	ts	Vanilla
2	md	Apples
1/2	c	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 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.

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

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