Garden Bounty Muffins

"I got this out of Muffins & Quick Breads booklet. I changed the flour to whole wheat and split the sugar with Splenda. I also used home made cinnamon applesauce. They are so good! I have made 5 batches so far."
 
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Ready In:
40mins
Ingredients:
16
Yields:
12 Muffins
Serves:
12
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ingredients

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directions

  • Preheat oven to 375°F
  • Spray 12-cup muffin pan with non-stick cooking spray.
  • In large bowl, combine sugars, zucchini, carrots, raisins, applesauce, eggs, egg whites, oil and vanilla extract until well blended.
  • In medium bowl, combine flour, baking powder, salt, orange peel, nutmeg and baking powder.
  • Stir flour mixture into applesauce mixture until moistened.
  • Fill muffin cups 3/4 full.
  • Bake 20-25 minutes or till wooden pick inserted in center comes out clean. Remove from pan. Cool 10 minutes.

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Reviews

  1. These are such rich-tasting muffins, you would never guess they are low-fat. The only change I made was to add some pecans. Thanks for posting this one!
     
  2. First of all, once I made my own adjustments, it was a fabulous recipe. But I didn't know which measurment was baking powder and which was baking soda, so I used 1 1/2 teaspoons of each. I also added 1/4 cup ground flax, 1/4 cup oat bran, and about a cup of chopped walnuts. I then added a little more eggbeaters (which I use when a recipe calls for egg whites) and oil to keep it moist. So it made 18 muffins. It is a FABULOUS-tasting muffin. Healthy, too!!
     
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