Apple-Walnut Muffins Recipe
Diabetic Friendly Recipe
Tasty and tender apple walnut muffins seasoned sweetly with the popular spices of cinnamon and nutmeg.
2 cups flour
2 teaspoons baking powder
1-1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup apple juice concentrate
1/3 cup butter
1 teaspoon vanilla
2 medium apples
1/2 cup walnuts, chopped
Preheat oven to 350-degrees. 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 gently but avoid over mixing.
Spoon batter into prepared cups, filling each cup 3/4 full. Bake 25 minutes, until golden brown. Let stand in pan on wire rack five minutes. Remove from pan. Serve warm or at room temperature.
Cooled muffins may be wrapped securely and frozen up to three months. Recipe makes twelve muffins.
Serving size: 1 muffin
Fat 9g; Cholesterol 49mg; Carbohydrates 25g; Protein 4g; Sodium 183mg;
Diabetic Exchange: 1/4 starch/bread, 1-3/4 fat, 1/2 fruit