Zucchini-lemon Muffins

Submitted by Audrey M

"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: 30mins
• Ingredients: 9
• 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.

Reviews

[Sydney Mike]

GREAT, GREAT MUFFINS! Easy to make & wonderful tasting, too! I, too, am a sucker for lemons, & was happy to increase the amount of zest used! This is definitely a recipe keeper ~ Thanks for sharing it! [Tagged, made & reviewed in I Recommend Tag]

 

[free-free]

I loved the combination of the zucchini and lemon flavors. This makes a wonderfully light yummy muffin!! I used a combo of 1/2 wheat and 1/2 all purpose flours and eliminated the oil. I added an extra lemony zing by soaking my shredded zucchini in lemon juice and adding that juice in with the wet ingredients. I also upped the amount of lemon zest to a full tablespoon and added a teaspoon each of poppy seeds and nutmeg - I was just after a certain texture... The result was a lovely batch of moist muffins that rose nicely and looked divinely sunny on our breakfast table. A huge winner in my opinion - My Thanks to Audrey M!!!