Kristin's Pumpkin Zucchini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
4 lg. egg whites4 lg. whole eggs3 c zucchini, shredded2 c Splenda granulated sweetner1 1/3 c brown sugar, packed15 oz(or 1 1/2 c) canned pumpkin (NOT pie filling)1 c lowfat buttermilk1 Tbsp pure vanilla1 1/3 c unsweetened applesauce1 Tbsp. + 1 tsp baking soda2 tsp salt1 Tbsp ground cinnamon1 tsp ground cloves1 tsp baking powder6 c White whole wheat flour1 c raisins, packed
Preheat oven to 400* (Rack should be in lower position to insure nice crown on muffins).
Sift together flour, baking soda, salt, cinnamon, cloves, baking powder in bowl. Set aside.
Mix egg whites, whole eggs, Splenda, brown sugar, vanilla and applesauce in large mixing bowl by hand. Fold in zucchini and pumpkin.
Add flour mixture to wet ingredients. Stir until moistened. (Do not over stir, muffins will be tough.)
Line muffin tins with paper or aluminum muffin cups and spray bottoms of liners with non-stick cooking spray. Fill each cup using 1/4 measuring cup, loosely filled.
Bake at 400* for about 20-25 minutes or until toothpick stuck into center muffin comes out clean.
Remove from oven and immediately remove from tin and place on cooling rack for at least 10 minutes.
Store muffins in an airtight container for up to three days or in the refrigerator for up to one week. Muffins may also be frozen for up to one month.
Enjoy!
Number of Servings: 48
Recipe submitted by SparkPeople user 4MYWEDDING524.
Sift together flour, baking soda, salt, cinnamon, cloves, baking powder in bowl. Set aside.
Mix egg whites, whole eggs, Splenda, brown sugar, vanilla and applesauce in large mixing bowl by hand. Fold in zucchini and pumpkin.
Add flour mixture to wet ingredients. Stir until moistened. (Do not over stir, muffins will be tough.)
Line muffin tins with paper or aluminum muffin cups and spray bottoms of liners with non-stick cooking spray. Fill each cup using 1/4 measuring cup, loosely filled.
Bake at 400* for about 20-25 minutes or until toothpick stuck into center muffin comes out clean.
Remove from oven and immediately remove from tin and place on cooling rack for at least 10 minutes.
Store muffins in an airtight container for up to three days or in the refrigerator for up to one week. Muffins may also be frozen for up to one month.
Enjoy!
Number of Servings: 48
Recipe submitted by SparkPeople user 4MYWEDDING524.
Nutritional Info Amount Per Serving
- Calories: 104.3
- Total Fat: 0.8 g
- Cholesterol: 17.9 mg
- Sodium: 182.6 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 2.6 g
- Protein: 3.4 g
Member Reviews