Zucchini Pineapple Muffins

Zucchini Pineapple Muffins

Zucchini Pineapple Muffins

45 minutes

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Ingredients
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup brown sugar packed
  • 1 teaspoon cinnamon
  • 1/2 cup Egg Beaters 99%% egg substitute
  • 2 tablespoons All-purpose flour
  • 1/4 teaspoon nutmeg
  • 1/2 cup crushed pineapple reserve liq
  • 2 teaspoons Salt
  • 1 teaspoon vanilla
  • 1/2 cup walnuts chopped
  • 1 cup wheat flour whole-grain
  • 1 Large Zucchini
Instructions

Add sugar to Eggbeaters. Stir in zucchini, pineapple and vanilla. Measure remaining ingredients in another bowl. Stir to distribute - add to wet ingredients and stir to moisten.

Add enough reserved pineapple liquid to attain batter consistency (drops in blobs from spoon).

Pour into muffins cups in 12 cup tin.

Bake at 400F for about 24 minutes until they pass the toothpick test. Cool for 1 minute then turn onto rack to further cool.

Details
  • Serving Size:   12
  • Dairy-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   6 Points
Cuisine
  • morning meal
  • brunch
  • breakfast

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