Low Fat Zucchini Muffins Made With Splenda And Honey Food

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.

INCREDIBLE CARROT ZUCCHINI MUFFINS

Steps:

• mix wet ingredients together well, mix dry ingredients in a separate bowl, combine the two by hand.
• pour batter into loaf pans or pour batter into mini muffin or regular muffin pans.
• bake in 350 degree oven.
• to get the most liquid out of the zucchini and carrots, freeze and defrost the shredded vegetables, the liquid will easily be squeezed out and contribute to a thicker batter, without doing this the batter will be a bit runnier and tend not to rise as nicely.

MOISTEST SUGAR-FREE ZUCCHINI MUFFINS EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
• Combine banana, butter, egg, and coconut oil in a bowl; mix until well combined. Add zucchini and vanilla extract; mix well.
• Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add gradually to zucchini mixture, stirring until well combined. Stir in milk slowly. Scoop 1/4 cup batter into each muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

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.

LOW-FAT SUGAR-FREE ZUCCHINI BREAD/MUFFINS

Steps:

• Mix dry ingredients in large bowl.
• Then mix other ingredients in smaller bowl.
• Gently mix other ingredients into dry ingredients, just until moist. (Mix gently, and only until mixed; otherwise the muffins will be tough and dry).
• Spoon into cupcake liners in pan.
• Bake about 15-18 minutes at 400°F degrees.
• (Or pour into 3 loaf pans or 2 if you want larger loaves and bake at 350°F for about 60 minutes).

DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Stir together whole wheat flour, white flour, cocoa, salt, baking soda, baking powder, and ground flax.
• In a separate bowl, cream together butter, oil, and sugar.
• Add the eggs and soured milk to the creamed butter/sugar mixture.
• Fold liquid ingredients into the flour mixture.
• When flour mixture is becoming moistened, fold in shredded zucchini and chocolate chips.
• Pour into greased muffin tin.
• Bake for 18-20 minutes in a 350 degree preheated oven. Let cool briefly in pan, then remove muffins to wire rack to cool completely. These freeze wonderfully, just pack into a sealable plastic bag when room temperature and place in freezer.