Low-Fat Zucchini Muffins **

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.

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

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.