Sugarless Fruit Nut Muffins
|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)|
|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)|
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.