summer squash muffins

Name: summer squash muffins Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 7
Ingredients: Egg beaters for one and a half eggs (3/8 cup); 1/2 cup applesauce; 2/3 cup Splenda; 1 cup summer squash peeled and finely chopped; 1 1/2 cups self-rising flour; 1/4 cup raisins pre-soaked; 1/4 cup pecans; 1/8 cup water; 3 tsp cinnamon; 1 1/2 tsp nutmeg; 1 tsp imitation vanilla extract

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 7

Ingredients

Egg beaters for one and a half eggs (3/8 cup)1/2 cup applesauce2/3 cup Splenda1 cup summer squash, peeled and finely chopped1 1/2 cups self-rising flour1/4 cup raisins, pre-soaked1/4 cup pecans1/8 cup water 3 tsp cinnamon1 1/2 tsp nutmeg1 tsp imitation vanilla extract

Directions

The water may not be necessary because the muffins turned out almost too moist when I made them this way. Measure 1/4 cup of batter per muffin into muffin tins. Bake at 325 degrees for 25-30 mins. Makes 7 muffins.

Number of Servings: 7

Recipe submitted by SparkPeople user ILOVEMYGOLDFISH.

Servings Per Recipe: 7

Nutritional Info Amount Per Serving

Calories: 170.0
Total Fat: 4.0 g
Cholesterol: 0.1 mg
Sodium: 26.3 mg
Total Carbs: 31.4 g
Dietary Fiber: 2.4 g
Protein: 5.2 g

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