Ingredients:
4 1/2 cups flour
2 tablespoons cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon nutmeg
4 eggs
1 1/2 cups Splenda Sugar Blend for Baking
3 cups finely shredded zucchini
1 cup vegetable oil
1 1/2 cups finely chopped pecans (optional)
Directions:
Preheat oven to 350.
Mix all ingredients (I don’t think order of ingredients necessarily matters).
Blend with handmixer or Kitchenaide very well, about 2 minutes.
Grease and fill jumbo muffin tins at least 3/4 full, but I do it to the top.
Bake for 35 minutes or until fork comes out clean from center.
To make this an OAMC recipe, you can either make the batter and freeze it, just thaw and fill tins and bake as normal. OR you can make the muffins and thaw them in the microwave.
Servings: 12
Time preparation: 15 min.
Time total: 50 min.