Zucchini Muffins
Source of Recipe
WW Recipe Board
Recipe Introduction
POINTS® value | 3
Servings | 12
List of Ingredients
3 large egg(s)
3 1/2 tsp vanilla extract
3 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup Musselman's Natural Unsweetened Apple Sauce (or splenda-sweetened applesauce, if you like a sweeter muffin)
1/2 cup fat-free skim milk
1 1/2 cup all-purpose flour
1 1/3 cup whole wheat flour
1/2 cup sugar
1 1/2 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
3 cup zucchini (about three medium), shredded, excess water squeezed out (pack it into the cup)
1 tsp baking soda
1/2 tsp table salt
1 tsp baking powder Recipe
Preheat oven to 350. Mix eggs & vanilla. Add milk, applesauce, cinnamon, nutmeg and zucchini. Mix well. Add dry ingredients, stirring to mix well. Divide evenly into 12 pammed muffin tins (I used butter flavored spray). Tins will be FULL, but it's fine. Bake for 30-35 minutes, or until tops are firm. Remove from oven; cool for about 10 minutes. Gently remove from muffin tin and cool on wire rack.
If you prefer smaller muffins, you can make 24--just divide the points in half per muffin and cut baking time down. Or, bake it in two greased loaf pans, adjusting baking time.
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