Sugarless Fruitnut Muffins Recipes

Steps:

• In a saucepan over medium high heat, combine water, dates, raisins and prunes.
• Boil for 5 minutes, water will be absorbed and remove from heat, add chopped up butter and stir till butter is melted.
• Transfer to large bowl and let cool.
• Set oven to 350*F and grease and flour muffin cups or use paper liner.
• Beat in eggs and vanilla. Stir together flour, baking soda, salt and baking powder.
• Mix in nuts and blend into fruit mixture.
• Spoon into muffin cups 2/3 to 3/4 full.
• Bake in preheated oven for 15-20 minutes, or until toothpick inserted comes out clean.

Steps:

• Preheat oven to 350°F.
• Lightly coat regular sized 12-muffin tin with oil or use recycled paper cups.
• Mix the dry ingredients in a large bowl and the wet ingredients in a medium bowl.
• Add the wet ingredients into the dry and mix to just combined (do not over mix or muffins will become tough).
• Gently pour in the fruits and nuts until folded. You can use any combination of dried fruits and nuts to equal almost 2 cups. When I make them, I love this combination: 1/3 cup pumpkin seeds, 1/3 cup sliced almonds, 1/3 cup pecan bits, 1/3 cup raisins, 1/3 cup cherries.
• Scoop batter into muffin tins, until all of the batter is used and evenly dispersed (should fill to top).
• Bake 18-25 minutes or until the top springs back when you press down with your finger.
• Let cool before eating, if you can wait that long, and enjoy.

Steps:

• In a large bowl, combine apples, sugar, raisins and nuts; set aside. In another bowl, beat eggs, oil and vanilla; stir into apple mixture. Combine dry ingredients; carefully fold into apple mixture. Do not overmix. Fill 18 greased muffin cups almost to the top. Bake at 375° for 18-20 minutes or until muffins test done.