1 c Chopped Dates

1/2 c Raisins

1/2 c Chopped prunes

1 c Water

1/2 c Margarine, cut into pats

2 Eggs, beaten

1 ts Vanilla, extract

1 c All-purpose flour

1 ts Baking soda

1/2 c Chopped nuts

In a saucepan, combine dates, raisins, prunes, and water.
Bring to a boil and boil 5 minutes.
Stir in margarine and salt.
Set aside to cool.
Add remaining ingredients to fruit; stir just until dry ingredients are moistened.
Spoon into greased mini-muffin pans. Bake at 350 degrees for 15 minutes (if desired, bake in a 11″ x 7″ x 2″ baking pan for 30 minutes).
Yield: 32 muffins

Diabetic Exchanges: One mini-muffin equals, 1/2 fruit, 1 fat, 1/2 starch; also 94 calories, 52 mg sodium, 14 mg cholesterol, 12 gm carbohydrate, 2 gm protein, 4 gm fat.
SOURCE: Fern Albertson, Spokane, WA Country Woman Magazine Sept/Oct 92