Zucchini muffins #2
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unbleached flour |
| ⅔ | cup | Granulated sugar |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 4 | Egg whites -- whipped | |
| ¼ | cup | Applesauce -- at room |
| Temperature | ||
| ½ | teaspoon | Vanilla |
| 1½ | cup | Zucchini -- shredded |
Directions
Preheat oven at 350. Prepare muffin pans with cooking spray and flour. In a mixing bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. In another mixing bowl, combine egg whites, applesauce, vanilla, and zucchini. Mix in dry ingredients with wet ingredients just until combined. Use an ice cream scoop to fill batter evenly among pans . Bake 20 minutes.
Recipe By : Ladies' Home Journal Magazine
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