Zucchini-lemon Muffins

A very moist muffin and a nice way to use up the abundant zucchini growing in your garden. LOL The greatest thing about these muffins that they are only 3 WW points.

• Ready In: 30 mins
• Serves: 12

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  thawed frozen egg substitute
• 1⁄8 cup  vegetable oil
• 1⁄8 cup unsweetened applesauce
• 1  teaspoon  grated lemon, rind of

Directions

1. Preheat ovent to 350 degrees.
2. Line tweleve 2.
3. 5 inch muffin-pan cups with paper baking cups; set aside.
4. In large mixing bowl combine flour, sugar, baking powder, and baking soda set aside.
5. In medium mixing bowl, combine remaining ingredients, stirring to combine; add to flour mixture and stir until moistened (do not over mix).
6. Fill each baking cup with an equal amount of batter (each will be in about 2/3 full).
7. Bake in middle of center comes out dry.
8. Remove muffins from pan to wire rack and let cool.