Pumpkin Zucchini Flax Seed Muffins

1.5 cup Whole Wheat Flour
1 tsp Baking Soda
0.50 tsp Kosher Salt (by 65PLUS1)
2 tsp Cinnamon, ground
1 tsp Nutmeg, ground
1 tsp cardamon spice, ground (by JAMARCIL)
8 serving Brummel & Brown, Original Spread made with Yogurt, 1 Tbsp
60 tsp Splenda
2 large Egg, fresh, whole, raw
1 tsp Vanilla Extract
1.75 cup Libby's 100% pure canned pumpkin
2 cup Zucchini (Grated) (by STEFANIE822)
2 tbsp *Flax Seed
2 tbsp Citron, candied, diced - Paradise, Inc. - 3/15 (by ALILDUCKLING)

Dried cranberries may be substituted for candied citron.

Preheat oven to 350 degrees. Mix together all dry ingredients. Add grated zucchini, citron, and flax seed to dry ingredients. In large bowl, cream Brummel and Brown spread and Splenda together. Add well beaten eggs. Add vanilla. Mix in canned pumpkin. Stir in dry ingredients and mix well. Spray a 12 large cup muffin tin with Pam for Baking. Bake for 20 minutes. Be careful not to over bake. Muffins are done when the are firm to touch and no longer glossy on top.

Serving Size: makes 12 large muffins

Number of Servings: 1

Recipe submitted by SparkPeople user HAIRBIZ.