Zucchini Pineapple Muffins

Photo: flickr user Veganbaking.net

Ingredients

1/2 cup Egg Beaters 99%% egg substitute

1/2 cup crushed pineapple reserve liq

1 cup brown sugar packed

1 cup zucchini shredded

1 teaspoon vanilla

1 cup flour

1 cup wheat flour whole-grain

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup walnuts chopped

Preparation

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 spoon). 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.