Zucchuni Muffins

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 114.7
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 256.8 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 4.0 g

View full nutritional breakdown of Zucchuni Muffins calories by ingredient
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Introduction

I found a recipe for zucchini bread on allrecipes.com, but it was very high in fat and sugar. I made some changes, divided it into muffin tins for better portion control, and came up with this. I found a recipe for zucchini bread on allrecipes.com, but it was very high in fat and sugar. I made some changes, divided it into muffin tins for better portion control, and came up with this.
Number of Servings: 18

Ingredients

    1 1/2 cups All purpose white flour
    1 1/2 cups whole wheat flour
    1 tsp salt
    1 tsp baking soda
    1 tsp baking powder
    3 tsp cinnamon
    1 cup Kirkland Signature Real Egg or similar Egg substitute
    1 cup unsweetened applesauce
    1 1/2 cup Splenda Granulated
    1/2 cup brown sugar
    2 cups shredded zucchini

Tips

An easy way to portion out muffins and cup cakes is to use a spring loaded 1/4 cup ice cream scoop.


Directions

1. Preheat oven to 325*
2. Line muffin tins with baking cups, or spray with non-stick baking spray
3. Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl
4. Beat egg substitute, applesauce, vanilla, splenda, and brown sugar together in a large bowl. Add sifted ingredients to the wet mix and beat well. Stir in zucchini until well combined. Pour into prepared muffin tins.
5. bake for 30 to 35 minutes, or until toothpick inserted in the center comes out clean. Cool on a rack for 15 to 20 minutes, then remove from tins and completely cool.

Serving Size: 1 muffin

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