Be the first to You will enjoy these scrumptious zucchini and lemon muffins whether you are dieting or not. This is a favorite low-fat alternative for those on Weight Watchers.
Prep Time: 10 minutes
Cook Time: 20 minutes
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 egg substitute
- 1/4 cup vegetable oil
- 2 Tablespoons lemon juice
- 1 teaspoon grated lemon peel
Preparation:
Preheat oven to 350F. 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 zucchini, egg substitute, vegetable oil, lemon juice, and lemon peel, 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 muffins from oven to wire rack and let cool.
Weight Watcher Exchanges: 1 Fat, 1/4 Protein, 1/4 Vegetable, 1 Bread, 40 Optional Calories.
Yield: 12 servings
Recipe Source: Simply Light Cooking by Weight Watchers (Plume)
Reprinted with permission.
In large mixing bowl combine flour, sugar, baking powder, and baking soda; set aside. In medium mixing bowl combine zucchini, egg substitute, vegetable oil, lemon juice, and lemon peel, 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 muffins from oven to wire rack and let cool.
Weight Watcher Exchanges: 1 Fat, 1/4 Protein, 1/4 Vegetable, 1 Bread, 40 Optional Calories.
Yield: 12 servings
Recipe Source: Simply Light Cooking by Weight Watchers (Plume)
Reprinted with permission.
