Breakfast

Cranberry Apple Zucchini Muffins is for Breakfast, Snack.

Cranberry Apple Zucchini Muffins takes 15 minutes to prepare.

Cranberry Apple Zucchini Muffins takes 20 minutes to cook.

Cranberry Apple Zucchini Muffins makes 18 servings.

The ingredients for Cranberry Apple Zucchini Muffins are:

1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg

1 large egg, lightly beaten
1/3 cup canola oil
1/2 cup light brown sugar, packed
1/2 cup Splenda, no calorie sweetener for baking
3/4 cup unsweetened applesauce
1/2 tsp vanilla extract
1/2 cup finely shredded zucchini (packed)

1 cup shredded Granny Smith apple (about 3 small)
1/2 cup dried cranberries

Here is how you make Cranberry Apple Zucchini Muffins:

Preheat oven to 425 degrees F. Line 18 muffin cups with foil (NOT paper) liners, or spray with cooking spray.In a medium bowl, combine first seven (dry) ingredients. Mix well, and set aside.In a large bowl, whisk together egg and oil. Stir in brown sugar and Splenda until well mixed.Mix in applesauce and vanilla, then stir in zucchini.Add dry ingredients to wet, stirring just until moistened.Fold in apples and cranberries.Divide batter between 18 muffin cups. (Add a small bit of water to any unused muffin cups to help bake evenly).Place muffins in oven. Immediately reset oven to 350 degrees F. Bake 15-20 minutes, until muffins test done with a toothpick.Serving Size:?makes 18 regular-sized muffins

The nutritional information for Cranberry Apple Zucchini Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 160.5

• Total Fat: 10.6 g
• Cholesterol: 10.3 mg
• Sodium: 155.6 mg
• Total Carbs: 16.7 g
• Dietary Fiber: 1.6 g
• Protein: 2.0 g