Zucchini-Oatmeal Muffins

http://www.eatingwell.com/recipes/zucchini_oatmeal_muffins.html

From EatingWell:  July/August 1993

Use up that plentiful summer zucchini in these healthy oatmeal muffins.

16 muffins | Active Time: 30 minutes | Total Time: 55 minutes

Ingredients

• 1/2 cup plus 1 tablespoon rolled oats
• 1/4 cup pecan halves
• 1 1/2 cups all-purpose flour
• 1 cup whole-wheat pastry flour
• 1 1/2 cups sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 large eggs
• 3 large egg whites
• 1/2 cup apple butter
• 1/4 cup canola oil
• 2 cups grated zucchini, (about 1 medium)

Preparation

1. Preheat oven to 375°F. Coat 16 muffin cups with cooking spray or line them with paper liners.
2. Spread rolled oats and pecans on separate areas of a baking sheet and bake until lightly toasted, 5 to 10 minutes. Let cool. Chop the pecans.
3. Stir togetherall-purpose and whole-wheat flours, sugar, baking powder, cinnamon, salt, 1/2 cup toasted oats and pecans in a large bowl. Whisk together eggs, egg whites, apple butter and oil in a medium bowl. Stir in zucchini. Stir the wet ingredients into the dry ingredients until moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. Sprinkle remaining oats over tops.
4. Bake until the tops are golden and spring back when lightly pressed, 20 to 25 minutes.

Nutrition

Per serving : 231 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 26 mg Cholesterol; 41 g Carbohydrates; 4 g Protein; 2 g Fiber; 271 mg Sodium; 102 mg Potassium

3 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 carbohydrate, 1 fat