Ingredients

  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup brown sugar packed
  • 1 cup brown sugar packed
  • 1 teaspoon cinnamon
  • 1/2 cup Egg Beaters 99%% egg substitute
  • 2 tablespoons All-purpose flour
  • 1/4 teaspoon nutmeg
  • 1/2 cup crushed pineapple reserve liq
  • 2 teaspoons Salt
  • 1 teaspoon vanilla
  • 1/2 cup walnuts chopped
  • 1 cup wheat flour whole-grain
  • 1 Large Zucchini

Ready In 45 Minutes

Servings: 12

Cooking Instructions

Step 1

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Add enough reserved pineapple liquid to attain batter consistency (drops in blobs from spoon).
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Step 3

  • Pour into muffins cups in 12 cup tin.

Step 4

  • Bake at 400F for about 24 minutes until they pass the toothpick test. Cool for 1 minute then turn onto rack to further cool.
  • EQUIPMENT:
  • Length: 25 minutes