Low Fat Zucchini Raisin & Walnut Muffins
Ingredients:
2 cup all purpose flour
1/2 cup brown sugar
1/2 sugar
1-1/8 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1 large egg, beaten
2 tbsp melted butter
1 cup apple sauce
1-1/8 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1 large egg, beaten
2 tbsp melted butter
1 cup apple sauce
1/2 cup walnuts, finely chopped
1/2 cup golden raisins
2 tbsp cinnamon
1 tbsp cloves
1-1/2 cups shredded zucchini
1-1/2 cups shredded zucchini
Directions:
Preheat oven to 325 degrees. Line 18 cups of a cupcake pan.
Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.
Add walnuts and raisins and gently mix to combine.
In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended.
Pour batter into a large 9x5 inch loaf pan.
Bake at 325° for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.
Add walnuts and raisins and gently mix to combine.
In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended.
Pour batter into a large 9x5 inch loaf pan.
Bake at 325° for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.