Sugarless Fruit Nut Muffins
Yield
1 batchPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
dates
chopped |
|
| ½ | cup |
raisins, seedless
|
|
| ½ | cup |
prunes
chopped |
*
|
| 1 | cup |
water
|
|
| ½ | cup |
margarine
cut into parts |
|
| 2 | large |
eggs
beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
dates
chopped |
|
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
prunes
chopped |
*
|
| 237 | ml |
water
|
|
| 118 | ml |
margarine
cut into parts |
|
| 2 | large |
eggs
beaten |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 118 | ml |
nuts
chopped |
|
Directions
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℉ (180℃) for 15 minutes (if desired, bake in a 11" x 7" x 2" baking pan for 30 minutes).
