ZUCCHINI-LEMON MUFFINS WW (4 PTS)

Recipe Ingredients

2 1/4 cups	140g / 4.9oz	All-purpose flour
1/2 cup	99g / 3.5oz	Granulated sugar
2 teaspoons	10ml	Double-acting baking powder
1 teaspoon	5ml	Baking soda
1 1/2 cups	355ml	Zucchini - shredded
3/4 cup	148g / 5.2oz	Egg substitute
1/4 cup	59ml	Vegetable oil
2 tablespoons	30ml	Lemon juice
1 teaspoon	5ml	Lemon peel - grated

Recipe Instructions

Preheat oven to 350F. Line 12 2-1/2" 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, 1/4 Protein, 1/4 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: 25.6%

Original recipe from Weight Watchers "Simply Light Cooking".

Conversion and additional nutritional analysis by Rick Weissgerber.

MC Formatted by Mary [[email protected]]

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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