Weight Watchers Recipes
Bread Recipes
Zucchini Lemon Muffins
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 egg substitute
1/4 cup vegetable oil
2 tablespoons lemon juice
1 teaspoon grated lemon peel
Heat oven to 350 degrees F. Line 12 (2 1/2-inch) muffin 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 on center oven rack for 20 minutes or until golden
and a wooden pick comes out dry. Remove from oven to wire rack and let cool.
Yield: 12 servings
Weight Watcher Exchanges: 1 Fat, 1/4 Protein, 1/4 Vegetable, 1 Bread,
40 Optional Calories
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