From Food.com
A friend of my dad's from work gave him some zucchini's from his garden. I'd been wanting to try using Splenda so I did a search and came across this recipe. They didn't look too appetizing, didn't really brown and not much of a crust, but they actually tasted really good. I used a non-fat spread instead of margarine and the muffins were still moist and tasty. If you're looking for a low-fat muffin, do give this recipe a try :) Even the kids enjoyed them.
Ingredients
2 tablespoons reduced fat margarine
3⁄4 cup Splenda granular (sugar substitute)
3 egg whites
2 cups zucchini, grated
1⁄4 cup unsweetened applesauce
1⁄4 cup honey
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1 1⁄2 teaspoons cinnamon
Directions
1. Preheat oven to 325 and spray muffin pan (12 cups) with non stick cooking spray.
2. Combine all ingredients.
3. Fill muffin cups 3/4 full.
4. Bake at 325 for 20 to 25 min or until a toothpick comes out clean.
5. Enjoy.
A friend of my dad's from work gave him some zucchini's from his garden. I'd been wanting to try using Splenda so I did a search and came across this recipe. They didn't look too appetizing, didn't really brown and not much of a crust, but they actually tasted really good. I used a non-fat spread instead of margarine and the muffins were still moist and tasty. If you're looking for a low-fat muffin, do give this recipe a try :) Even the kids enjoyed them.Ingredients
2 tablespoons reduced fat margarine
3⁄4 cup Splenda granular (sugar substitute)
3 egg whites
2 cups zucchini, grated
1⁄4 cup unsweetened applesauce
1⁄4 cup honey
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1 1⁄2 teaspoons cinnamon
Directions
1. Preheat oven to 325 and spray muffin pan (12 cups) with non stick cooking spray.
2. Combine all ingredients.
3. Fill muffin cups 3/4 full.
4. Bake at 325 for 20 to 25 min or until a toothpick comes out clean.
5. Enjoy.
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