Zucchini Pineapple Muffins

1/2 c Egg Beaters
1/2 c Crushed pineapple in juice; drain, reserve liq.
1/2 c Brown sugar; packed
1 c Zucchini; unpeeled, shredded
1 ts Vanilla
1 c Flour
1 c Wheat flour; whole-grain
1 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
1 ts Cinnamon
1/4 ts Nutmeg
1/4 c Walnuts; chopped

Add sugar to Eggbeaters. Stir in zucchini, pineapple and vanilla. Measure remaining ingredients in another bowl. Stir to distribute - add to wet ingredients and stir to moisten. Add enough reserved pineapple liquid to attain batter consistency (drops in blobs from s poon). Pour into muffins cups in 12 cup tin. Bake at 400F for about 24 minutes until they pass the toothpick test. Cool for 1 minute then turn onto rack to further cool.

Zucchini Pineapple Muffins printer friendly version located here. (Just the recipe. Nothing else.)
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