* Crossposted from: National Cooking Echo
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Zucchini Muffins
 Categories: Quickbreads, Muffins, Low-fat
      Yield: 8 servings
 
    3/4 c  Flour
    1/2 ts Baking powder
    3/4 ts Cinnamon
    1/4 ts Ground nutmeg
    1/2 ts Baking soda
    1/8 ts Salt
      8 ts Sugar
    1/2 ts Vanilla
      2 tb Water
      1 tb Plus
      1 ts Vegetable oil
      2    Eggs
      1 c  Shredded unpeeled zucchini
    1/4 c  Raisins
 
  Preheat oven to 350. Combine dry ingredients in one bowl and the wet
  ingredients except zucchini and raisins in another. Mix together just until
  moistened. Stir in zucchini and raisins. Divide among 8 nonstick muffin
  cups. Bake 15-17 minutes, until lightly browned. Cool in pan 10 minutes.
  
  Per serving: 3g protein, 4g fat, 14g carb., 93mg sodium, 69mg chol., 118
  calories. From: Carolyn Shaw
 
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---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Pumpkin Bread
 Categories: Quickbreads, Low-fat
      Yield: 8 servings
 
      1 c  Canned pumpkin
      4    Eggs
      2 sl Whole wheat bread, crumbled
      2 ts Vegetable oil
  1 1/3 c  Nonfat milk powder
  1 1/2 ts Baking powder
      1 ts Vanilla
    1/2 ts Orange extract
      1 ts Ground cinnamon
    1/4 ts Ground cloves
    1/4 ts Ground nutmeg
     12 ts Sugar
 
  Preheat oven to 350. In a blender container, combine pumpkin, eggs, bread
  and oil. blend until smooth. Add remaining ingredients. Blend until
  moistened. Continue to blend for 1 minute. Pour batter into a 4X8 nonstick
  loaf pan that has been sprayed with a nonstick cooking spray.
  
  Bake 35-40 minutes until brown. Cool in pan.
  
  Per serving: 8g protein, 4g fat, 12g carb., 281mg sofium, 139mg chol., 147
  calories. From: Carolyn Shaw
 
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