Guest guest Posted June 11, 2004 Report Share Posted June 11, 2004 > > > APPLE ZUCCHINI MUFFINS > Joanna Lund - Oct 2001 NL > > 1 1/2 cups Bisquick Reduced Fat Baking Mix > 1/2 cup granular Splenda > 1 teaspoon baking powder > 1 teaspoon JO's Apple Pie Spice > 1 cup (2 small) cored, peeled, and finely chopped cooking apples > 1 cup grated unpeeled zucchini > 2 eggs or equivalent in egg substitute > 1/4 cup reduced-calorie margarine > 1/4 cup Land O Lakes no-fat 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. > Freezes well. > > Serves 8 - Each serving equals: > 145 Calories, 5 gm Fa, 4 gm Pr, 21 gm Ca, 385 mg So, 47 mg Cl, 1 gm Fi > > Quote Link to comment Share on other sites More sharing options...
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