Zucchini-lemon muffins ww

12 servings

Ingredients

Quantity Ingredient
2¼ cup Flour, all-purpose
½ cup Sugar, granulated
2 teaspoons Baking powder, double acting
1 teaspoon Baking soda
1½ cup Zucchini shredded
¾ cup Egg substitute
¼ cup Vegetable oil
2 tablespoons Lemon juice
1 teaspoon Lemon peel grated

Directions

WEIGHT WATCHERS

Preheat oven to 350F. Line 12 2-½" muffing pans with paper baking cups; set aside. In large mixing bowl combine flour, sugar, baking powder, and baking soda; set aside. In medium mixing bowl combine remaining ingredients, stirring to combine; add to flour mixture and stir until moistened. Fill each baking cup with an equal amount of batter. Bake in center oven rack for 20 minutes or until golden and toothpick comes out dry. Remove from oven to wire rack and let cool.

Weight Watcher Exchanges: 1 Fat, ¼ Protein, ¼ Vegetable, 1 Bread, 40 Optional Calories.

Per serving: 167 calories, 4 g. protein, 5 g. fat, 27 g.

carbohydrates, 47 mg. calcium, 161 mg. sodium, 0 mg. cholesterol, 1 g. dietary fiber. Calories from fat: 25⅗% Original recipe from Weight Watchers "Simply Light Cooking".

Conversion and additional nutritional analysis by Rick Weissgerber.

Posted on GEnie Food & Wine RT Jun 08, 1993 by D.WEISSGERBE [RICK W] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Submitted By DEANNA POTTS On 12-07-94

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