Reduced Fat Zucchini Muffins Recipe
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1 cup flour - whole wheat
1/2 cup flour - all purpose
2/3 cup Splenda - granular
1/3 cup brown sugar - not packed
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups zucchini - shredded, one large zucchini
1/2 cup egg substitute - liquid and fat free
1/2 cup applesauce - unsweetened
3 tablespoons butter - lite whipped
1 teaspoon vanilla
3 tablespoons walnuts - crushed and divided
In medium bowl, combine flours, Splenda, brown sugar, baking powder, cinnamon, nutmeg, and salt.
In separate bowl, mix zucchini, egg substitute, applesauce, butter, and vanilla extract.
Slowly add this mixture to the first and stir until thoroughly blended.
Mix half the crushed walnuts into the batter.
Use nonstick spray or baking liners.
Evenly distribute batter among the 9 muffing cups.
Top each cup with a sprinkling of the remaining 1 1/2 tablespoon of crushed walnuts.
Bake for 20 - 25 minutes at 350° F, until a toothpick poked into the center of a muffin comes out clean.
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