Try this Zucchini Pineapple Muffins recipe, or contribute your own.
Suggest a better descriptionAdd 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 JEWISH-FOOD digest Volume 98 #009 by Annice Grinberg
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 134 | ||
Calories from Fat: 16 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 125.6mg | 4 % | |
Potassium 54.2mg | 1 % | |
Total Carbohydrate 28.5g | 8 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 27.7g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 134
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