Zucchini Flax Muffins - cooking recipe

Ingredients

2 cups whole wheat flour (Wheat White flour is best)
1 1/2 cups flax seed meal
1 cup pecan meal
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup Splenda granular (I used the sugar blend for baking)
1/2 cup olive oil
2 cups finely shredded zucchini
1/2 cup applesauce

Preparation

Shred the zucchini. It takes about 2 zucchini.
Mix the rest of the ingredients in whatever order you choose.
Fill muffins tins to the top, not 3/4 full like normal.
Bake at 350 for 30 minutes. Check to see if their done with a toothpick.
Eat! MMM, we like to add some real butter to them too, but that's not quite so healthy ;).