| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
Muffins, Low-fat, Zucchini |
12 |
Servings |
INGREDIENTS
| 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 |
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 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
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Jan 06, 98
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