Apple Zucchini Muffins

• 1 1/2 cups Bisquick Reduced Fat Baking Mix
• 1/2 cup granular Splenda
• 1 teaspoon baking powder
• 1 teaspoon Apple Pie Spice or Cinnamon
• 1 cup (2 small) cored, peeled, and finely chopped cooking apples
• 1 cup grated unpeeled zucchini
• 2 eggs or equivalent in egg substitute
• 1/4 cup reduced-calorie margarine
• 1/4 cup Land O Lakes no-fat sour cream
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray 8 wells of a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine baking mix, Splenda, baking powder, and Apple Pie Spice. Stir in apples and zucchini. In a small bowl, combine eggs, margarine, sour cream, and vanilla extract. Add liquid mixture to dry mixture. Mix gently just to combine. Evenly spoon batter into prepared muffin wells. Bake for 20 to 22 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and continue cooling on wire rack.

Serves 8 Freezes well.

Each serving equals:
145 calories, 5 gm Fa, 4 gm Pr, 21 gm Ca, 385 mg So, 47 mg Cl, 1 gm Fi
DIABETIC: 1 1/2 St/Ca, 1 Fa