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Ingredients (view qty in metric system instead) 1/2 cup + 1 tbsp. rolled oats 1/4 cup pecan halves 1 1/2 cups all purpose flour 1 cup wheat flour 1 1/2 cups sugar 1 tbsp. baking powder 1 1/2 tsp. ground cinnamon 1 tsp. salt 2 large eggs 3 large egg whites 1/2 cup apple butter 1/4 cup canola oil 2 cups peeled grated zucchini Directions Preheat oven to 375 degrees. Coat 16 muffin cups with lowfat cooking spray or line with cupcake peppers. Place oats on a baking pan and bake 5 minutes until lightly toasted. Cool. Place pecans on a cookie sheet and bake 5 to 10 minutes until lightly browned. Cool and chop. Stir together both flours, sugar, baking powder, cinnamon, salt, 1/2 cup oats and pecans in a large bowl. In a separate bowl whisk together eggs, whites, apple butter and oil. Stir in zucchini. Stir zucchini mixture into flour mixture until just combined. Divide the batter between the prepared muffin cups, filling each cup about 1/4 full. Sprinkle remaining 1 tbsp. oats over top of batter. Bake 20 to 25 minutes until tops are golden and spring back when pressed. Makes 16 muffins-about 230 calories each. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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