Cranberry Apple Zucchini Muffins

Name: Cranberry Apple Zucchini Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 18
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 1 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 large egg lightly beaten; 1/3 cup canola oil; 1/2 cup light brown sugar packed; 1/2 cup Splenda no calorie sweetener for baking; 3/4 cup unsweetened applesauce; 1/2 tsp vanilla extract; 1/2 cup finely shredded zucchini (packed); 1 cup shredded Granny Smith apple (about 3 small); 1/2 cup dried cranberries

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 18

Ingredients

1 cup all-purpose flour1 cup whole wheat flour1 1/2 tsp baking soda1/2 tsp baking powder1/4 tsp salt1 tsp ground cinnamon1/4 tsp ground nutmeg1 large egg, lightly beaten1/3 cup canola oil1/2 cup light brown sugar, packed1/2 cup Splenda, no calorie sweetener for baking3/4 cup unsweetened applesauce1/2 tsp vanilla extract1/2 cup finely shredded zucchini (packed)1 cup shredded Granny Smith apple (about 3 small)1/2 cup dried cranberries

Directions

Preheat oven to 425 degrees F. Line 18 muffin cups with foil (NOT paper) liners, or spray with cooking spray.
In a medium bowl, combine first seven (dry) ingredients. Mix well, and set aside.
In a large bowl, whisk together egg and oil. Stir in brown sugar and Splenda until well mixed.
Mix in applesauce and vanilla, then stir in zucchini.
Add dry ingredients to wet, stirring just until moistened.
Fold in apples and cranberries.
Divide batter between 18 muffin cups. (Add a small bit of water to any unused muffin cups to help bake evenly).
Place muffins in oven. Immediately reset oven to 350 degrees F. Bake 15-20 minutes, until muffins test done with a toothpick.

Serving Size:�makes 18 regular-sized muffins

Servings Per Recipe: 18

Nutritional Info Amount Per Serving

Calories: 160.5
Total Fat: 10.6 g
Cholesterol: 10.3 mg
Sodium: 155.6 mg
Total Carbs: 16.7 g
Dietary Fiber: 1.6 g
Protein: 2.0 g

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