SBD-friendly Recipes
Monday, October 06, 2003
Zucchini-Apricot Muffins
- 1 1/2 cups Whole wheat pastry flour
- 3/4 cup Flaxseed meal
- 3/4 cup Oat Bran or Oat flour
- 1 cup Brown sugar TWIN sweetener
- 2 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1 1/2 cups shredded zucchini
- 1 cup diced dried apricots
- 1 cup almond flour
- 3/4 cup of slender soy vanilla flavored soy milk
- 4 eggs beaten
- 1 tsp vanilla
- Mix together dry ingredients down to pumpkin pie spice in a large bowl.
- Stir in zucchini, apricots and almond flour.
- Combine soy milk with beaten eggs and vanilla.
- Pour liquid ingredients into dry ingredients.
- Stir until ingredients are moistened. Do not overmix.
- Fill muffin cups 3/4 full. Bake at 350 degrees for 15-20 minutes.
