Ingredients: 1/2 teaspoon baking powder,1 teaspoon baking soda,1 cup brown sugar packed,1 cup brown sugar packed,1 teaspoon cinnamon,1/2 cup Egg Beaters 99%% egg substitute,2 tablespoons All-purpose flour,1/4 teaspoon nutmeg,1/2 cup crushed pineapple reserve liq,2 teaspoons Salt,1 teaspoon vanilla,1/2 cup walnuts chopped,1 cup wheat flour whole-grain,1 Large Zucchini
- 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 spoon).
- 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.