These recipes are from "Sugar-Free Desserts" Naturally Sweetened with Fruits & Juices

Apple Walnut Muffins

2 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg 1/4 teaspoon salt
2 eggs, beaten
2/3 cup thawed frozen unsweetened apple juice concentrate
1/3 cup butter or margarine, melted
1 teaspoon vanilla
1 cup finely chopped peeled apple (about 2 medium apples)
1/2 cup chopped walnuts

Preheat oven to 350 Degrees F. Grease twelve medium sized muffin cups or line
with paper liners; set aside. Combine dry ingredients in medium bowl. Add
combined eggs, apple juice concentrate, butter and vanilla; mix just until dry ingredients are moistened. Stir in apple and walnuts. Spoon batter into prepared cups, filling each cup 3/4 full. Bake 25 minutes or until golden brown. Let stand in pan on wire rack 5 minutes. Remove from pan; cool. Serve warm or at room temperature. Makes 1 dozen.

Orange Muffins

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon grated orange peel
1 egg, beaten
3/4 cup orange juice
1/4 cup butter or margarine, melted
2 tablespoons milk
1 teaspoon vanilla

Preheat oven to 400 Degrees F. Grease twelve medium muffin cups or line with
paper liners; set aside. Combine dry ingredients and orange peel in medium bowl. Add combined egg, orange juice, butter, milk and vanilla; mix just until dry ingredients are moistened. Spoon batter into prepared muffin cups, filling
each cup 1/2 full. Bake 18 to 20 minutes or until golden brown. Let cool in pan on wire rack 5 minutes. Remove from pan; cool. Serve warm or at room
temperature. Makes 1 dozen.

Carrot Pineapple Cake

1/2 cup butter or margarine, softened
3 eggs
1 cup thawed frozen unsweetened pineapple juice concentrate
2 teaspoons vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 cups shredded carrots
Icing(recipe follows)
1/2 cup chopped toasted pecans

Preheat oven to 350 Degrees F. Beat butter in large bowl until creamy. Blend
in eggs, pineapple juice concentrate and vanilla. Combine flour, baking powder, baking soda, spices and salt. Gradually add to egg mixture, beating well until
blended. Stir in carrots. Spread batter evenly into greased 12 x 8" baking dish. Bake 30 minutes or until wooden pick inserted in center comes out clean.
Cool completely on wire rack. Prepare Icing; spread over cooled cake. Sprinkle with pecans.

Makes 12 servings

Icing

1 (8 oz. package) cream cheese, softened
1 can (8 oz.) crushed pineapple in unsweetened juice, well drained
1 teaspoon vanilla

Combine all ingredients; mix well.

Hope this helps you out.