Ingredients
1 c whole-wheat flour
1/2 c all-purpose flour
2/3 c Splenda No Calorie Sweetener (granulated)
1/3 c brown sugar (not packed)
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 c shredded zucchini (about 1 large zucchini)
1/2 c fat-free liquid egg substitute
1/2 c no-sugar-added applesauce
3 tbsp light whipped butter or light buttery spread, room temperature
1 tsp vanilla extract
3 tbsp crushed walnuts, divided
Directions
- Preheat oven to 350 degrees
- In a large bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a medium bowl, mix together zucchini, egg substitute, applesauce, butter, and vanilla extract. Slowly add this mixture to the first bowl, and stir until thoroughly blended. Mix half the crushed walnuts (1 1/2 tbsp) into the batter.
- Line 9 cups of a 12-cup muffin pan with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Top each with a sprinkling of the remaining 1 1/2 tbsp crushed walnuts.
- Bake in the oven for 20 to 25 minutes, until a toothpick poked into the center of a muffin comes out clean. Let cool then enjoy!
Makes 9 servings
Hungry Girl 300 under 300, p.96-97 by Lisa Lillien
I wouldn't use Splenda personally, but you can easily find a more natural sugar replacement. Or just replace the Splenda with regular granulated sugar and each muffin will have 196 calories, 38g carbs, 22g of sugars.
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