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"