DIETS: LC VT
Serves 9
Time: 60 minutes
From:   Hungry Girl 300  Under 300 
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Ingredients: 

• 1 cup whole-wheat flour
• 1/2 cup all-purpose flour
• 2/3 cup Splenda (granulated)
• 1/3 cup brown sugar (not packed)
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups shredded zucchini (about 1 large)
• 1/2 cup fat-free liquid egg substitute
• 1/2 cup no-sugar-added applesauce
• 3 Tablespoons light whipped butter
• 1 teaspoon vanilla extract
• 3 Tablespoons crushed walnuts, divided

Instructions: 

• Preheat oven to 350 degrees.
• In large bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.
• In a medium bowl, mix together the zucchini, egg substitute, applesauce, butter, and vanilla extract. Slowly add this mixture to the first bowl, and stir until thoroughly blended.
• Mix 1/2 the crushed walnuts (1 1/2 Tbsp) into the batter.
• Line 9 cups of a 12-cup muffin pan with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Top each cup with a sprinkling of the remaining 1 1/2 Tbsp crushed walnuts.
• Bake in the oven for 20-25 min, until a toothpick poked into the center of a muffin comes out clean. Let cool.

Nutrition Info Per Serving (1 muffin): 
Calories 147
Total Fat 3.5 g
Sodium 246 mg
Total Carbohydrate 25 g
Dietary Fiber 2.5 g
Sugars 7 g
Protein 4.5 g