Recipe - Zucchini Pineapple Muffins

One half cup Egg Beaters
One half cup Crushed pineapple in juice;
drain, reserve liq.
One half cup Brown sugar; packed
1 cup Zucchini; unpeeled, shredded
1 teaspoon Vanilla
1 cup Flour
1 cup Wheat flour; wholegrain
1 teaspoon Baking soda
One half teaspoon Baking powder
One half teaspoon Salt
1 teaspoon Cinnamon
One fourth teaspoon Nutmeg
One fourth cup Walnuts; chopped

Add sugar to Eggbeaters. Stir in zucchini, pineapple and vanilla. Measure
remaining ingredients in another bowl. Stir to distribute add to wet
ingredients and stir to moisten. Add enough reserved pineapple liquid to
attain batter consistency (drops in blobs from s poon). Pour into muffins
cups in 12 cup tin. Bake at 400F for about 24 minutes until they pass the
toothpick test. Cool for 1 minute then turn onto rack to further cool.

NOTES : Nuts may be sprinkled on top instead of mixing into the batter.

Recipe by: Tim Champney (revised by Annice)

Posted to JEWISHFOOD digest Volume 98 #009 by Annice Grinberg
VSANNICE@WEIZMANN.WEIZMANN.AC.IL on Jan 06, 98