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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A very moist muffin and a nice way to use up the abundant zucchini growing in your garden. LOL The greatest thing about these muffins that they are only 3 WW points. Ingredients:
2 1/4 cups all-purpose flour |
1/2 cup granulated sugar |
2 teaspoons double-acting baking powder |
1 teaspoon baking soda |
1 1/2 cups shredded zucchini |
3/4 cup thawed frozen egg substitute |
1/8 cup vegetable oil |
1/8 cup unsweetened applesauce |
1 teaspoon grated lemon, rind of |
Directions:
1. Preheat ovent to 350 degrees.
2. Line tweleve 2.
3. 5 inch muffin-pan cups with paper baking cups; set aside.
4. In large mixing bowl combine flour, sugar, baking powder, and baking soda set aside.
5. In medium mixing bowl, combine remaining ingredients, stirring to combine; add to flour mixture and stir until moistened (do not over mix).
6. Fill each baking cup with an equal amount of batter (each will be in about 2/3 full).
7. Bake in middle of center comes out dry.
8. Remove muffins from pan to wire rack and let cool.
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