Ingredients
41/2 C. Sifted All Purpose Flour
1 1/2 tsp Salt
1 tsp Ground Nutmeg
2 tsp Baking Soda
1 tsp Cinnamon
3 C Sugar Substitute (Splenda or Truvia-Granulated)
2 T Molasses
1 C Canola Oil (or Coconut Oil)
4 Large Eggs Beaten
1/3 C Water
1/3 C Butter
1/3 C Sugar Free Pumpkin Spice Creamer
2 C Fresh Grated Zucchini
1 tsp Lemon Juice
1 1/4 C Chopped Walnuts
1/2 C Craisins
1/2 C Shredded Carrots
1/2 C Pumpkin- Canned
Preparation
Heat Oven to 350F. In Mixer combine dry ingredients (Flour, Salt, Nutmeg, Baking soda, Cinnamon, Sugar substitute, Set aside. Combine wet ingredients oil, eggs, water, creamer, lemon juice,Molasses, pumpkin blend with paddle on low speed. Slowly add dry ingredients blend on Medium Speed for 2 minutes. Fold in Nuts, Craisins, Zucchini and Carrots.
Option 1: Pour into Loaf pans Sprayed with Non-Stick Baking spray.
Option 2: To Make Muffin Tops: Scoop Batter into Muffin Top Pans and top with Crumble Mixture of Brown Sugar/ Oatmeal and Butter Blend.
