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 JEWISH-FOOD digest Volume 98 #009 by Annice Grinberg
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|Serving Size: 1 Serving (45g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 16 (12%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 134
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