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Apple Zucchini Muffins

Source of Recipe

Barbo's Diet Kitchen - by Carol W....Healthy Exchanges Newsletter, Oct. 2001

APPLE ZUCCHINI MUFFINS
Recipe By :JoAnna Lund

Exchanges
WW Points
Healthy Exchanges
Serving Size : 8

1 1/2 cups Reduced Fat Bisquick®
1/2 cup granular Splenda
1 teaspoon baking powder
1 teaspoon apple pie spice
1 cup chopped apples -- (2 small) peeled
1 cup shredded zucchini -- finely chopped
1/2 cup egg substitute -- or 2 eggs
1/4 cup reduced-calorie margarine
1/4 cup nonfat sour cream
1 teaspoon vanilla extract

Preheat oven to 350º. Spray 8 wells of a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners.

In a large bowl, combine baking mix, Splenda, baking powder, and JO's Apple Pie Spice. Stir in apples and zucchini. In a small bowl, combine eggs, margarine, sour cream, and vanilla extract. Add liquid mixture to dry mixture. Mix gently just to combine. Evenly spoon batter into prepared muffin wells. Bake for 20 to 22 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and continue cooling on wire rack. Freezes well.

Each serving equals: 145 Calories, 5 gm Fat, 4 gm Protein, 21 gm Carbohydrate, 385 mg Sodium, 47 mg Cholesterol, 1 gm Fiber ++++ DIABETIC: 1 1/2 Starch 1 Fat ++++ WWP: 3

Healthy Exchanges: 1 Br, 3/4 Fa, 1/4 Fr, 1/4 Pr, 1/4 Ve, 14 OC

HINTS:
1. Substitute any reputable brand for JO's Apple Pie Spice
2. Fill unused muffin wells with water. It protects the muffin pan and ensures even baking.