Almond Poppy Zucchinni Muffin

Name: Almond Poppy Zucchinni Muffin Recipe
Yield: 12
Ingredients: 2 c. unbleached flour; 1/3 c.Natural Cane Sugar-Florida Crystals; 1 T. Baking Powder; 1 T. Poppy seed; 1/2 t. sea salt; 1 t. Almond Extract; 1/4 c. Eggbeaters; 1 c. (132 grams) grated Zucchini; 3/4 c. Lowfat 1% Milk; 1/2 c. Applesauce unsweetened2 tbsp Almonds - sliced; 2T. Sliced almonds

Number of Servings: 12

Ingredients

2 c. unbleached flour1/3 c.Natural Cane Sugar-Florida Crystals,1 T. Baking Powder1 T. Poppy seed,1/2 t. sea salt1 t. Almond Extract1/4 c. Eggbeaters,1 c. (132 grams) grated Zucchini3/4 c. Lowfat 1% Milk,1/2 c. Applesauce, unsweetened2 tbsp Almonds - sliced 2T. Sliced almonds

Directions

Mix dry ingredients in one bowl and wet ingredients including zucchini in separate bowl. Add liquids to dry. Mix until incorporated - do not overmix. Put into 12 regular muffin cups or 24 small ones. Top with sliced almonds. Bake at 375-400 for 20 minutes.

Serving Size:�12 muffins

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 100.2
Total Fat: 1.1 g
Cholesterol: 0.6 mg
Sodium: 336.7 mg
Total Carbs: 19.6 g
Dietary Fiber: 1.2 g
Protein: 3.5 g

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