Chocolate Chip Zucchini Muffins

In a small sauce pan, combine the Red Apple (1) and Water (1/2 cup) . Bring to a boil, then cover and reduce heat to low. Cook for 5 minutes or until the apples are tender. Puree in a blender until smooth. Set 1/4 cup aside and allow to cool.

Combine All-Purpose Flour (1 cup) , Baking Powder (1 tsp) , Baking Soda (1/2 tsp) , Salt (1/2 tsp) , Pumpkin Pie Spice (1/2 tsp) , Brown Sugar (3/4 cup) together in a bowl and mix until incorporated.

In a separate bowl, add the Low Fat Vanilla Yogurt (2/3 cup) , cooled applesauce, and Eggland's Best Classic Eggs (2) . Mix until combined. Make a well in the center of the flour mix and add the wet ingredients.

Mix until nearly combined, then toss in the Zucchini (2) . Fold until batter forms. Will be thick and lumpy.

Grease muffin pan and portion equally into each tin. Top with Mini Chocolate Chips (1/2 cup) if desired - you can mix into the batter for a more chocolate bite.

Bake 20-25 minutes or until a cake tester comes out clean. Drizzle with Honey (to taste) . Enjoy!