Sunday, January 01, 2006

Garden Bounty Muffins

1/4 c sugar
3/4 c Splenda
1 c shredded carrots
1 c shredded zucchini
1/2 c raisins
1/2 c applesauce
1 egg
1/2 c Eggbeaters
2 T canola oil
1 t vanilla extract
1/4 c ground flaxseed
2 c whole wheat flour
1/4 c oat or wheat bran
2 t baking soda
1 t salt
1 t orange zest
1 t ground nutmeg
1/2 t baking powder

Preheat oven to 375˚. Spray 18 muffin cups with nonstick cooking spray. In a large bowl, combine sugar, Splenda, carrots, zucchini, raisins, applesauce, egg, Eggbeaters, oil, extract, and flaxseed until well blended. In a medium bowl, combine flour, bran, soda, salt, zest, nutmeg, and baking powder. Stir flour mixture into vegetable mixture until moistened. Fill muffin cups 2/3 full. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool 10 minutes. Makes 18

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