Zucchini Pineapple Muffins

13 ingredients
8 steps

Ingredients

  • 1/2 cup egg beaters 99%% egg substitute
  • 1/2 cup crushed pineapple reserve liq
  • 1 cup brown sugar packed
  • 1 cup zucchini shredded
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 cup whole grain wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup walnuts chopped

Directions

  1. 1
    Add sugar to Eggbeaters.
  2. 2
    Stir in zucchini, pineapple and vanilla.
  3. 3
    Measure remaining ingredients in another bowl.
  4. 4
    Stir to distribute - add to wet ingredients and stir to moisten.
  5. 5
    Add enough reserved pineapple liquid to attain batter consistency (drops in blobs from spoon).
  6. 6
    Pour into muffins cups in 12 cup tin.
  7. 7
    Bake at 400F for about 24 minutes until they pass the toothpick test.
  8. 8
    Cool for 1 minute then turn onto rack to further cool.

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