Sugarless Fruit Nut Muffins Recipe
Ingredients
| Chopped dates | 1 Cup (16 tbs) | |
| Raisins | 1⁄2 Cup (8 tbs) | |
| Chopped prunes | 1⁄2 Cup (8 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Margarine | 1⁄2 Cup (8 tbs), cut up (1 Stick) | |
| Salt | 1⁄4 Teaspoon | |
| Eggs | 2 , beaten | |
| Vanilla extract | 1 Teaspoon | |
| Flour | 1 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Chopped walnuts/Chopped pecans | 1⁄2 Cup (8 tbs) |
Directions
Combine the dates, raisins, prunes and water in a saucepan over medium high heat; bring to a boil.
Boil, uncovered, for 5 minutes.
Stir in the margarine and salt.
Remove from heat; let stand until cool.
Add the eggs, vanilla, flour, baking soda and walnuts to the date mixture; stir just until moistened.
Fill 18 greased regular muffin cups or 32 miniature ones.
Bake at 350 degrees for 10 to 20 minutes or until muffins test done.
Boil, uncovered, for 5 minutes.
Stir in the margarine and salt.
Remove from heat; let stand until cool.
Add the eggs, vanilla, flour, baking soda and walnuts to the date mixture; stir just until moistened.
Fill 18 greased regular muffin cups or 32 miniature ones.
Bake at 350 degrees for 10 to 20 minutes or until muffins test done.
Chef
