Colorful and sweet. Muffins are always welcome at my breakfast table, though they never get to stay there long.
3 Tablespoons Whole Egg Powder, *
¼ cup Water, *
1 cup Sugar
½ cup Canned Navy Beans, pureed**
1 teaspoons Vanilla Extract
1 cup Freeze Dried Zucchini Slices, ***
1 15 oz. cans Fruit Cocktail, drained
1 ½ cups Flour
1 teaspoons Baking Soda
¾ teaspoons Ground Cinnamon
½ teaspoon Salt
½ teaspoon Ground Nutmeg
1 cup Walnuts, chopped, optional
Preheat oven to 350℉. Line 12-14 muffin cups with paper liners or spray with non-stick cooking spray. Place Zucchini slices in a small bowl and cover with water to hydrate completely. Drain off water. Drain off all liquid from the canned Fruit Cocktail. Set both the Zucchini and Fruit Cocktail aside.
In a large mixing bowl, beat Egg Powder and Water. Add Sugar, Bean Puree and Vanilla; beat well. Stir in Zucchini and Fruit Cocktail. Combine Flour, Baking Soda, Ground Cinnamon, Salt, and Nutmeg; stir into zucchini mixture. Stir in Walnuts, if desired. Scoop evenly between muffin cups. Bake for 25-30 minutes or until toothpick inserted comes out clean. Serve warm or cooled.
*Using fresh today? 1 large egg works well for this recipe. Omit all of the Water called for in this recipe if you use fresh eggs.
**Want to use bean powder? Use 1/2 cup water and 2 Tablespoon Navy Bean Powder. Whisk together and microwave for 2 minutes, whisking at every 30 second interval.
***Want to use fresh or frozen. 1 cup fresh or frozen(thawed) zucchini will work well in this recipe.