| | Directions |
- In medium bowl, combine flours, Splenda, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- In separate bowl, mix zucchini, egg substitute, applesauce, butter, and vanilla extract.
- Slowly add this mixture to the first and stir until thoroughly blended.
- Mix half the crushed walnuts into the batter.
- Use nonstick spray or baking liners.
- Evenly distribute batter among the 9 muffing cups.
- Top each cup with a sprinkling of the remaining 1 1/2 tablespoon of crushed walnuts.
- Bake for 20 - 25 minutes at 350° F, until a toothpick poked into the center of a muffin comes out clean.
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Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 9
|  | | Ingredients | | - | | 1 cup flour - whole wheat |
| - | | 1/2 cup flour - all purpose |
| - | | 2/3 cup Splenda - granular |
| - | | 1/3 cup brown sugar - not packed |
| - | | 1 1/2 teaspoons baking powder |
| - | | 1 teaspoon cinnamon |
| - | | 1/2 teaspoon nutmeg |
| - | | 1/2 teaspoon salt |
| - | | 1 1/2 cups zucchini - shredded, one large zucchini |
| - | | 1/2 cup egg substitute - liquid and fat free |
| - | | 1/2 cup applesauce - unsweetened |
| - | | 3 tablespoons butter - lite whipped |
| - | | 1 teaspoon vanilla |
| - | | 3 tablespoons walnuts - crushed and divided |
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