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APPLE ZUCCHINI MUFFINS
Recipe By :JoAnna Lund
Serving Size : 8
1 1/2 cups Reduced Fat Bisquick(r)
1/2 cup granular Splenda
1 teaspoon baking powder
1 teaspoon apple pie spice
1 cup chopped apples -- (2 small) peeled
1 cup shredded zucchini -- finely chopped
1/2 cup egg substitute -- or 2 eggs
1/4 cup reduced-calorie margarine
1/4 cup nonfat sour cream
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Spray 8 wells of a 12-hole muffin pan with butter-flavored cooking spray or
line with paper liners. In a large bowl, combine baking mix, Splenda, baking powder, and JO's Apple Pie
Spice. Stir in apples and zucchini. In a small bowl, combine eggs, margarine, sour cream, and vanilla
extract. Add liquid mixture to dry
mixture. Mix gently just to combine. Evenly spoon batter into prepared muffin wells. Bake for 20 to 22
minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set
for 5 minutes. Remove muffins from pan and continue cooling on wire rack.
"This is currently my favorite way to enjoy a muffin!"
"October 2001 Healthy Exchanges newsletter"
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NOTES : Serves 8 - Each serving equals:
HE: 1 Br, 3/4 Fa, 1/4 Fr, 1/4 Pr, 1/4 Ve, 14 OC
145 Calories, 5 gm Fa, 4 gm Pr, 21 gm Ca, 385 mg So, 47 mg Cl, 1 gm Fi
DIABETIC: 1 1/2 St/Ca, 1 Fa
HINTS: 1. Substitute any reputable brand for JO's Apple Pie Spice
2. Fill unused muffin wells with water. It protects the muffin pan and
ensures even baking.