Ingredients

• 3 cups all-purpose white flour
• 3/4 cups sugar or Splenda granular sweetener
• 1-1/2 teaspoons pumpkin pie spice
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 4 eggs
• 2 cup grated zucchini
• 3/4 cup honey
• 1/3 cup oil
• 1/3 cup unsweetened applesauce
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Preparation

1. Preheat oven to 375°F.
2. In a large bowl, mix flour, sugar, pumpkin pie spice, baking soda and salt.
3. In medium bowl, beat eggs slightly. Stir in zucchini, honey, oil, applesauce, lemon juice and vanilla.
4. Stir liquid mixture into flour mixture just until flour is moistened.
5. Grease muffin tins or use paper liners. Fill each cup 3/4 full.
6. Bake for 15 to 20 minutes or until toothpick comes out clean.

Helpful hints

• Boost protein content to 3 grams by adding 7 tablespoons of your favorite protein powder to dry ingredients.
• If Splenda is used instead of sugar carbohydrate is decreased to 18 grams and 1 carbohydrate choice.
• Top muffins with cream cheese frosting and serve for dessert if higher calories are desired.
• If desired use 2/3 cup applesauce and omit the oil or use 2/3 cup oil and omit the applesauce.