Bisquick Lower Fat Zucchini Nut Muffins Food

BISQUICK ZUCCHINI NUT MUFFINS

Steps:

• Heat oven to 400ºF.
• In a small mixing bowl, mix the dry ingredients.
• In a larger bowl, mix the milk, oil, egg, vanilla, and zucchini with a large spoon.
• Then very gently stir the dry ingredients into the liquid ingredients just until moistened. Do NOT over-stir, or they will be dry and tough.
• Divide batter evenly among cups.
• Bake until the tops spring back when pressed gently in the center, about 13-18 minutes. Do not over-bake.
• Cool in the pan on a wire cake rim for 10 minutes before removing from cups.

ZUCCHINI NUT MUFFINS

Steps:

• Combine first 7 ingredients in a large bowl. Make a well in center.
• Mix remaining 7 ingredients in a separate bowl and then pour into well. Stir until just moistened.
• Fill 12 greased muffin cups 3/4 full and bake at 400°F for 18 minutes or until a wooden pick inserted in center comes out clean.
• Let stand in pan for 5 minutes before removing to wire rack to cool.

HG'S FLUFFY-GOOD ZUCCHINI NUT MUFFINS - WW POINTS = 3

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, nutmeg, and salt.
• In a separate 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 half 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 tablespoons crushed walnuts.
• Bake in the oven for 20 - 25 minutes, until a toothpick poked into the center of a muffin comes out clean. Let cool and then enjoy!

ZUCCHINI NUT MUFFINS

Steps:

• Beat the eggs until they are light and foamy.
• Add the sugar, oil and zucchini.
• Blend well with a spoon.
• Mix the dry ingredients and add to the egg mixture; blend well.
• Add the nuts, and spoon into greased muffin tins.
• Bake at 325°F for 20 minutes.

LOW FAT ZUCCHINI MUFFINS (MADE WITH SPLENDA AND HONEY)

Steps:

• Preheat oven to 325 and spray muffin pan (12 cups) with non stick cooking spray.
• Combine all ingredients.
• Fill muffin cups 3/4 full.
• Bake at 325 for 20 to 25 min or until a toothpick comes out clean.
• Enjoy.

LOW FAT CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 400°F Grease muffin tins or line with baking cups (I use silicone re-usable ones).
• Combine first eight ingredients in a large bowl. Combine yogurt, eggs, milk in small bowl until blended. Stir into flour mixture just until moistened.
• Fold in choc chips and shredded zucchini. Spoon into prepared muffin cups, filling "a generous half" full.
• Bake 20-25 minutes till a toothpick comes out clean. Cool in pan on wire rack for five minutes, then remove from pan and finish cooling on wire rack. Store tightly covered at room temperature.

BISQUICK LOWER FAT ZUCCHINI NUT MUFFINS

Steps:

• Heat oven to 400ºF.
• Place paper baking cup in each of 12 regular-size muffin cups, or grease muffin tin.
• In a small mixing bowl, mix the dry ingredients.
• In a larger bowl, mix the milk, oil, egg, vanilla, and zucchini with a large spoon.
• Then very gently stir the dry ingredients into the liquid ingredients just until moistened. Do NOT over-stir, or they will be dry and tough.
• Divide batter evenly among cups.
• Bake until the tops spring back when pressed gently in the center, about 13-18 minutes. Do not over-bake.
• Cool in the pan on a wire cake rim for 10 minutes before removing from cups.