Preheat the oven to 375 degrees. Lightly grease a muffin pan with a non stick spray.
In a large bowl mix the flour, bran, sugar, Splenda, baking powder, baking soda, salt, and walnuts. In a small bowl, beat the eggs until they are foamy. Then add apple sauce and vanilla extract.
Combine the two mixtures. Add in the zucchini and carrots. Stir until it is just blended. Spoon batter into prepared non stick muffin cups. Fill them about 3/4 full.
Bake for 15-20 minutes, until a toothpick inserted into the center of one muffin comes out clean. Cool in the pan on a wire rack for five minutes. Remove muffins from the rack and allow them to cool completely before storing. Muffins are great fresh or they can be frozen for later.
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