Fruit sweet and sugar free - cranapple walnut muffins
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Fruit sweet and sugar free - cranapple walnut muffins
  Fruit    Sweet    Muffins    Diabetic    Walnuts  
Last updated 6/12/2012 12:54:54 AM. Recipe ID 16874. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Fruit sweet and sugar free - cranapple walnut muffins
 Categories: Diabetic, Breads/bm, Nuts/grains, Fruits
      Yield: 12 Servings
 
MMMMM-----------------------FRUIT AND NUTS----------------------------
    1/2 c  Walnuts;
      1 c  Apples; peeled diced
  1 1/2 c  Cranberries; frozen fresh

MMMMM----------------------WET INGREDIENTS---------------------------
    1/2 c  Oil;
     14 tb Fruit sweetener;
      2    Eggs;
      1 ts Vanilla extract;
    1/3 c  Unsweetened applesauce;

MMMMM----------------------DRY INGREDIENTS---------------------------
  2 3/4 c  Unbleached white flour;
      1 ts Baking powder;
      1 ts Baking soda;
      1 ts Cinnamon;
    1/2 ts Nutmet;
    1/2 ts Salt;
 
  Preheat the oven to 375 degrees. Lightly spray regular size or mini
  muffin tins with lecithin. Toast the walnuts in the oven for 7-10
  minutes, stirring occasionally. Allow the nuts to cool. Then coarsely
  chop them with a knife or with a pulsing action in a food processor.
  Wash and sort the cranberries. Then coarsely chop them in a food
  processor using the pulsing action. Whisk the wet ingredients
  together in the order listed until well blended. Sift together the
  dry ingredients into a large bowl. Make a well in the center and stir
  in the wet mix. When half mixed, stir in the diced apples, coarsely
  chopped cranberries and toasted walnuts. Do not over mix. The batter
  should remain lumpy. Use a rounded #12 scoop (1/2 cup) to place the
  batter into the regular-size muffin tins. Use a #24 scoop (2-3
  tablespoons) for the mini muffins. Bake either size muffins on the
  middle shelf in the preheated oven. Bake the regular sized muffins
  for 25-30 minutes, and the mini muffins for 15-20 minutes. Turn the
  muffin pans once to allow for even browing. Let the muffins cool in
  the pan for 5 minutes before removing them to a wire rack to cool
  completely.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 16874 (Apr 03, 2005)

[an error occurred while processing this directive]