Friday, November 27, 2015

Zucchini Muffins


1-1/2 cups grated zucchini, patted dry
1-1/2 cups rolled oats
1-1/2 cups whole-wheat flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1/4 teaspoon nutmeg
2 teaspoons ground cinnamon
1/4 cup honey
3/4 cup unsweetened applesauce
8 oz crushed pineapple, drained
1 teaspoon vanilla
2 egg whites
1/4 cup unsweetened pineapple juice concentrate
1/4 cup pecans, chopped
1/4 cup raisins
2 tablespoons flax seed meal

  • Preheat the oven to 325 degrees
  • In a large mixing bowl, combine the zucchini, oats, flour, baking soda, cream of tartar, nutmeg, and cinnamon. Mix and set aside.
  • In a separate bowl, combine the honey, applesauce, pineapple, cranberries, vanilla extract, egg whites and pineapple juice concentrate.
  • Combine the wet mixture with the dry mixture, stirring only until combined. Don't over mix.
  • In another bowl, mix the pecans and the flax seed meal. Set aside.
  • Pour muffin batter into paper-lined muffin tins.
  • Top each muffin with 1/2 teaspoon of pecans
  • Bake for 20 minutes
* I have not yet made these.

* Calories 123, fat 2g, cholesterol 0mg, carbs 25mg, protein 3 mg

* Recipe obtained from the library book, "Beating Sugar Addiction For Dummies"





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