View source for English Muffins with Apricot Ginger Spread

== Description ==
<ref>"Healthy Recipes for Diabetic Friends Y-Group" http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/</ref>
* Source: ''Quick and Easy Low-Carb Cooking'' by Nancy Hughes
* Yield: 4 servings

== Ingredients ==
* ¼ cup reduced-fat [[margarine]]
* ¼ cup [[apricot preserves and jam|apricot 100% fruit spread]]
* 1 tsp grated [[ginger]]root
* 1 tsp [[honey]]
* 4 whole wheat [[English muffin]]s, halved

== Procedures ==
# In a small mixing bowl, combine all ingredients except muffins and stir to blend.
# The mixture will be lumpy.
# Toast muffins and spread equal amounts of the mixture on each muffin half.
# The spread will melt into the muffins.

== Nutritional information ==
Per Serving (2 muffin halves plus spread):
* 218 Calories | 7g Fat | 0mg Cholesterol | 318mg Sodium | 37g Carbs | 3g Dietary Fiber | 13g Sugars | 6g Protein
* Diabetic Exchanges: 2 starch | 1 fat | ½ carbohydrate

==References==
<references/>
[[Category:Diabetic-Friendly Recipes]]
[[Category:English cuisine]]
[[Category:muffin Recipes Recipes]]
[[Category:Apricot preserves and jam Recipes]]
[[Category:Ginger Recipes]]
[[Category:Honey Recipes]]