* Crossposted from: National Cooking Echo
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Zucchini-Lemon Muffins Ww
 Categories: Quickbreads, Low-fat
      Yield: 12 servings
 
------------------------------WEIGHT WATCHERS------------------------------
  2 1/4 c  Flour, all-purpose
    1/2 c  Sugar, granulated
      2 ts Baking powder, double acting
      1 ts Baking soda
  1 1/2 c  Zucchini
           - shredded
    3/4 c  Egg substitute
    1/4 c  Vegetable oil
      2 tb Lemon juice
      1 ts Lemon peel
           - grated
 
  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.
  
  Posted on GEnie Food & Wine RT Jun 08, 1993 by D.WEISSGERBE [RICK W]
  
  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Deanna
  Potts                    Date: 12-07-94
 
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