Zucchini Walnut MuffinsPosted: August 23, 2011
These are super moist and filled with good for you nutrients. I freeze them in bags of 5 so they last for several weeks.
• 3 cups whole wheat flour
• 1 teaspoon baking soda
• 1 ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 2 eggs
• 3 tablespoon egg white substitute
• 1 stick butter, room temperature
• ½ cup applesauce
• 1 teaspoon vanilla extract
• 2 cups sugar
• 2 tablespoons fat-free sour cream
• 2 medium zucchini, shredded
• ¾ cup chopped walnuts
Preheat oven to 350 and line muffin tins with papers.
In a large bowl combine all dry ingredients – flour, baking soda, baking powder, salt, and cinnamon.
In a medium bowl cream butter, sugar and applesauce together until light and fluffy. Add in eggs, egg white and vanilla. Fold in zucchini and sour cream to this mixture.
Yields 1 muffin per serving, 5 points plus pers muffin.
Make a well in the dry ingredients and add in the wet – fold gently to incorporate. Add in walnuts and fold.
Evenly distribute batter. This will yield 20 muffins. Bake for 25 minutes, rotating pans halfway through cooking.