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Name: Sugar-Free Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 18
Cuisine: American
Ingredients: 1/2 c Water; 1/4 ts Salt; 1/2 c Walnuts chopped; 1/2 c Raisins; 1/2 c Liquid egg substitute; 1 ts Vanilla; 1/2 c Apple juice; 1 c Dates; chopped; 1/2 c Reduced-fat margarine; 1 ts Baking soda; 1 c Flour; 1/2 c Dried pitted prunes; chopped

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INGREDIENTS

1/2 c Water
1/4 ts Salt
1/2 c Walnuts ; chopped
1/2 c Raisins
1/2 c Liquid egg substitute
1 ts Vanilla
1/2 c Apple juice
1 c Dates; chopped
1/2 c Reduced-fat margarine
1 ts Baking soda
1 c Flour
1/2 c Dried pitted prunes; chopped

Muffins

INSTRUCTIONS

Preheat oven to 350 degrees F. In a medium saucepan, stir together dates, raisins, prunes, apple juice, and water. Bring to a boil, and boil for 5 minutes. Stir in margarine and salt; set aside to cool. Stir in egg substitute and vanilla; mix well. In a small bowl, mix flour and baking soda together just until mixed; add to batter. Fold in nuts. Line muffin cups with papers and fill 2/3 full. Bake 15 to 20 minutes or until done. Turn off oven and leave muffins in oven for 2 minutes. Each muffin equals 1 serving. Nutritional analysis: 154 calories per serving: 7 g fat, 4 g protein, 23 g carbohydrate, 0 cholesterol, 83 mg sodium. For exchange diets count 1 starch, 1/2 fruit, 1 fat. Source: Around the World, Low-Fat & No-Fat Meals in Minutes. January 1997 Delphi Net Robin. Shared and MM by Judi M. Phelps. jphelps@slip.net, jphelps@best.com, or juphelps@delphi.com Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999

NOTES

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Sugar-Free Muffins

1/2 c Water
1/4 ts Salt
1/2 c Walnuts chopped
1/2 c Raisins
1/2 c Liquid egg substitute
1 ts Vanilla
1/2 c Apple juice
1 c Dates; chopped
1/2 c Reduced-fat margarine
1 ts Baking soda
1 c Flour
1/2 c Dried pitted prunes; chopped

Preheat oven to 350 degrees F.  In a medium saucepan, stir together dates,  raisins, prunes, apple juice, and water. Bring to a boil, and boil for 5  minutes.  Stir in margarine and salt; set aside to cool.    Stir in egg substitute and vanilla; mix well.  In a small bowl, mix flour  and baking soda together just until mixed; add to batter. Fold in nuts.    Line muffin cups with papers and fill 2/3 full.  Bake 15 to 20 minutes or  until done.  Turn off oven and leave muffins in oven for 2 minutes. Each  muffin equals 1 serving.    Nutritional analysis:  154 calories per serving: 7 g fat, 4 g protein, 23 g  carbohydrate, 0 cholesterol, 83 mg sodium. For exchange diets count 1  starch, 1/2 fruit, 1 fat. Source: Around the World, Low-Fat & No-Fat Meals  in Minutes.    January 1997 Delphi Net Robin.    Shared and MM by Judi M. Phelps. jphelps@slip.net, jphelps@best.com, or  juphelps@delphi.com    Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999

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Nutrition

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Serving Size: 1 Muffin (43g)
Recipe Makes: 18 Muffins

Calories: 136
Calories from Fat: 47 (35%)

Amt Per Serving		% DV

	Total Fat 5.3g	7 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 2.8g
Cholesterol 0.1mg		0 %
Sodium 112.7mg		4 %
Potassium 169.5mg		4 %
Total Carbohydrate 22g		6 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 20.9g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 136

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