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Apple-Walnut Muffins

Ingredients: 2 Cup(s) Butter or margarine; melted 2 Teaspoon(s) Apples; chopped 1 1/2 Teaspoon(s) Cinnamon, ground 1/4 Teaspoon(s) Nutmeg, ground 1/4 Teaspoon(s) Dark molasses (treacle) 2 Eggs 2/3 Cup(s) Apple juice concentrate 1 Teaspoon(s) Vanilla 2 medium Apples 1/2 Cup(s) Walnuts, chopped Directions: 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. Sylvia's comments: the kids devoured them! 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. 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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