Preheat oven to 350. Peel, seed, and finely chop apples. Grease 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 ¾ 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, 32% of calories from fat, ¼ diabetic starch/bread exchange, 1-¾ diabetic fat exchange, ½ diabetic fruit exchange.
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Your Apple-Walnut Muffins is ready. Buon appetito!
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