Pumpkin Zucchini Muffins

- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
Directions
Eggs, lightly beaten, 3 large Granulated Sugar, 1 cup Apriva (Kroger Brand Splenda), 1 cup Pumpkin, canned, without salt, 1 small can (1.75c) Butter, melted 2 sticks (I used 1 salted and 1 unsalted) Vanilla Extract, 1 tbsp *Whole Wheat Flour, 3 cup Baking Soda, 1 tsp Baking Powder, .5 tsp Salt, .5 tsp Cinnamon, ground, 1.25 tsp Nutmeg, ground, 1 tsp Cloves, ground, .5 tsp Zucchini (Shredded and excess water squeezed out), 2 cup Chopped Walnut, 1.25 cup (small bag of pre-chopped)
Add all up to flour into mixer (on low setting).
Add flour through cloves to separate bowl and mix.
Add dry to wet then add zucchini and walnuts.
325�C for 30 min (muffins) about 35 for loaves. I live at "high elevation" (6.5K ft) so things tend to take a bit longer to bake here.
Serving Size:�Makes 48 1/4cup muffins or two 9x9 loaves
Add flour through cloves to separate bowl and mix.
Add dry to wet then add zucchini and walnuts.
325�C for 30 min (muffins) about 35 for loaves. I live at "high elevation" (6.5K ft) so things tend to take a bit longer to bake here.
Serving Size:�Makes 48 1/4cup muffins or two 9x9 loaves
Nutritional Info Amount Per Serving
- Calories: 107.6
- Total Fat: 6.4 g
- Cholesterol: 22.0 mg
- Sodium: 74.9 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 1.5 g
- Protein: 2.1 g
Member Reviews