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6/5/08 3:17 P

Zucchini Nut Muffins
From Sept. 2002 newsletter

1 1/2 cup Bisquick Reduced Fat Baking Mix
1/2 cup Splenda Granular
1 1/2 tsp. Jo's Apple Pie spice or any apple pie spice
1/4 cup Land O lakes no fat sour cream
2 tabl. f/f milk
1 egg or equivalent in egg substitute
1 tsp. vanilla extract
1 cup shredded zucchini
1/4 cup chopped walnuts

Preheat oven to 375 degees. Spray 8 wells in a 12 hold muffin pan with butter flavored cooking spray or line with paper liner. In a large bowl, combine baking mix, Splenda and Jo's apple pie spice. Add sour cream, milk, egg and vanilla extract. Mix well to combine. Fold in zucchini and walnuts. Evenly spoon batter into prepared muffin wells. Bake 15 - 20 min. or until a toothpick inserted in center comes out clean. Place muffin pan on a wire racke and let set for 5 min. Remove muffins from pan and continue cooling on wire rack.

Serves 8 Each serving equals:
HE: 1 Br, 1/4 Pr, 1/4 Fa, 1/4 VE, 15 OC

128 Cal, 4g fat, 4g Pro, 19g Car, 282mg Sod, 50mg Cl, 1g fiber

Diabetic: (none listed)

HINTS: Fill unused muffin wells with water. If protects the muffin tin and ensures even baking.

Batter will be dry until the zucchini is stirred in.

Ann