RFCJ RECIPE ARCHIVE
Posted by : Ruth Mini-Fruit Muffins - pareve
From the Orange County Register of March 24, 1999. --Ruth MINI-FRUIT MUFFINS ~~~~~~~~~~~~~~~~~~~~~ 3 cups dried fruit, diced, any variety 1 cup chopped nuts 1/3 cup light brown sugar 3 eggs or equivalent of egg substitute Preliminaries: Preheat oven to 350 degrees. Spray 2 mini-muffin tins with nonstick spray. 1. Mix all ingredients in a bowl. Place about 1 tablespoon of batter into each cup. 2. Bake muffins 20-25 minutes. Let muffins cool in the tins 5 minutes. Remove and place each muffin in a mini paper baking cup. Yield: About 32 muffins Nutritional information (per muffin): 67 calories, 1.9 grams protein, 10.2 grams carbohydrates, 2.7 grams fat, 37 percent calories from fat, 20 milligrams cholesterol, 9 milligrams sodium Source: Adeline Cohen
