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Title: Zucchini Pineapple Muffins Categories: Muffins, Low-fat, Zucchini Yield: 12 Servings 1/2 c Egg Beaters 1/2 c Crushed pineapple in juice; -drain, reserve liq. 1/2 c Brown sugar; packed 1 c Zucchini; unpeeled, shredded 1 ts Vanilla 1 c Flour 1 c Wheat flour; whole-grain 1 ts Baking soda 1/2 ts Baking powder 1/2 ts Salt 1 ts Cinnamon 1/4 ts Nutmeg 1/4 c Walnuts; chopped 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 s poon). 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. NOTES : Nuts may be sprinkled on top instead of mixing into the batter. Recipe by: Tim Champney (revised by Annice) Posted to JEWISH-FOOD digest Volume 98 #009 by Annice Grinberg |