Good Morning Zucchini Muffins
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Nonfat liquid egg substitute||6 Tablespoon|
|Grated orange rind||1 Teaspoon|
|Light corn syrup||1⁄3 Cup (5.33 tbs)|
|Firmly packed dark brown sugar||6 Tablespoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground cinnamon||1 1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Peeled shredded zucchini||12 Ounce (1 Cup)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Light vegetable oil cooking spray||1|
Preheat the oven to 400 degrees.
Sift the flour, baking powder, baking soda, and salt together and set aside.
Put the egg substitute into a large mixing bowl and whisk for about 30 seconds, until frothy.
Whisk in the orange rind and corn syrup.
Add the sugar and spices and whisk.
Whisk in the zucchini, then the raisins.
Dump this into the flour mixture and combine with a wooden spoon, just until blended.
Spray the vegetable oil spray over the surface of 12 muffin tin cups for about 3 seconds, covering as much of the exposed surface as possible.
Spread the oil evenly into the wells with your fingers.
Fill the wells about two thirds full with batter.
Bake for 15 minutes, until the muffins begin to separate from the sides of the tin and a tester inserted into the center of a muffin comes out clean.
Store in an airtight container.