Guilt free! Use egg substitute, Splenda, and lactose free, skim milk to save cals, carbs, and fat. Moist, flavorful - store well sealed. Flavors get better with time!!

Ingredients

2	c zucchini, shredded
1/2	c apple, shredded
6	g Splenda
1/2	c egg
1/4	c milk
1	t vanilla
3/4	c flour, whole wheat
3/4	c flour
1/2	t baking soda
1/2	t baking powder
1/2	t salt
1	T cinnamon
1	t nutmeg

Directions

1. Preheat oven to 400. Line 12 muffins with papers. Spray papers with Pam (or the like).
   
   
2. Combine zucchini, apple, Splenda (1/4 c), milk, and vanilla in a small bowl.
   
   
3. Combine flours (3/4 c each), soda, powder dry ingredients in a larger bowl.
   
   
4. Add wet indgredients to dry ingredients just until moistened. Do not over mix.
   
   
5. Fill muffin tins. Bake 20 minutes or til a toothpick inserted in the center comes out clean.
   
   

Categories

Appetizers, Breads, Breakfast

Nutritional Analysis

Nutrition Grade 95% confidence

Good points No saturated fat No cholesterol High in manganese High in selenium

Bad points High in sodium Contains alcohol