apple zucchini muffins

cousin gwen posted another delicious recipe on her blog some time back.

husband asked me to make him some breakfast foods he could re-heat in the morning.  apparently, he's tired of toaster waffles.

being the good wife that i am, i whipped up another egg and sausage casserole (i used wheat bread this time around) and thought i'd give gwen's apple zucchini muffins a try.  don't hold your breath but, later this week i'm going to experiment with baked oatmeal.

anyway, these muffins are wonderful.  the apples are the perfect touch!

to some, the list of spices might be a bit overwhelming but i've been stocking up for some time now so i had everything on hand.  if you do not, i would guess cinnamon alone would be sufficient or apple pie spice.

i made a few changes to the recipe but i plugged both recipes in to the builder and the nutritional differences were minimal so, do what you want.

apple zucchini muffins
3 large eggs (i used 3/4 cup egg substitute)
3/4 cup unsweetened applesauce (i used 1 cup and eliminated the oil below)
1/4 cup oil
1 cup agave nectar (i used 1/2 cup of light agave and 1/2 cup of brown sugar ... i didn't want to use up all my agave!)
1 tbsp vanilla
2 red apples, cored and chopped
2 cups of zucchini, shredded
1 cup white whole wheat flour
2 cups all purpose flour
1/4 cup ground flax seed
1 tsp baking soda
1/4 tsp baking powder
1 tbsp cinnamon
1/4 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp ground allspice
chopped walnuts (optional)

pre-heat oven to 350 degrees.  spray muffin pan or cups with non-stick cooking spray.

1. mix wet ingredients excluding apples and zucchini
2. mix dry ingredients
3. combine both.  fold in apples and zucchini.

bake for 25 minutes or until an inserted toothpick comes out clean.

makes approximately 30 muffins
nutritional info includes walnuts (1/2 cup)

107 calories, 2.3g fat (.3g saturated fat), 0mg cholesterol, 143mg sodium, 20.1g carbohydrate, 2g fiber, 2.8g protein.