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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Guilt free! Use egg substitute, Splenda, and lactose free, skim milk to save cals, carbs, and fat. Moist, flavorful - store well sealed. Flavors get better with time!! Ingredients:
2 c zucchini, shredded |
1/2 c apple, shredded |
6 g splenda |
1/2 c egg |
1/4 c milk |
1 t vanilla |
3/4 c flour, whole wheat |
3/4 c flour |
1/2 t baking soda |
1/2 t baking powder |
1/2 t salt |
1 t cinnamon |
1 t nutmeg |
Directions:
1. Preheat oven to 400. Line 12 muffins with papers. Spray papers with Pam (or the like).
2. Combine zucchini, apple, Splenda (1/4 c), milk, and vanilla in a small bowl.
3. Combine flours (3/4 c each), soda, powder dry ingredients in a larger bowl.
4. Add wet indgredients to dry ingredients just until moistened. Do not over mix.
5. Fill muffin tins. Bake 20 minutes or til a toothpick inserted in the center comes out clean.
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