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!!
| 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 |
- Preheat oven to 400. Line 12 muffins with papers. Spray papers with Pam (or the like).
- Combine zucchini, apple, Splenda (1/4 c), milk, and vanilla in a small bowl.
- Combine flours (3/4 c each), soda, powder dry ingredients in a larger bowl.
- Add wet indgredients to dry ingredients just until moistened. Do not over mix.
- Fill muffin tins. Bake 20 minutes or til a toothpick inserted in the center comes out clean.
Appetizers, Breads, Breakfast
| Nutrition Facts | ||||||
Serving Size 55.7g |
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Amount Per Serving |
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Calories 68 Calories from Fat
3 |
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% Daily Value* |
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Total Fat
0.3g 0%
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Trans Fat
0.0g |
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Cholesterol
0mg 0%
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Sodium
169mg 7%
|
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Total Carbohydrates
14.0g 5%
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Dietary Fiber
1.7g 7%
|
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Sugars
1.1g |
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Protein
3.1g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
95% confidence  |
Good points |
Bad points |
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