Cranberry Apple Zucchini Muffins
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Cranberry Apple Zucchini Muffins calories by ingredient
Introduction
Use up the last of summer's zucchini as you ease into the flavors of fall. Try adding walnuts or pecans for added texture and extra protein. Use up the last of summer's zucchini as you ease into the flavors of fall. Try adding walnuts or pecans for added texture and extra protein.Number of Servings: 18
Ingredients
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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
Tips
Starting the muffins at 425 degrees allows them to rise quickly and bake up light and fluffy.
You can make 15 muffins instead of 18 for even prettier presentation. Each would have 192 calories.
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
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