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Zucchini: Zucchini Bread Muffins

Source of Recipe

Weight Watchers


List of Ingredients

2/3 cup grated zucchini
1 cup flour
1/2 cup whole wheat flour
1 3/4 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup lowfat 1% milk
1/2 cup wheat bran
1/4 cup light corn syrup
1/4 cup packed brown sugar
1 large egg white
2 1/2 tablespoons oil


Recipe

Preheat oven to 425ºF. Coat 12 muffin tins with nonstick spray.Place zucchini in a colander and let it drain while you measure and mix the remaining ingredients.In a large bowl, thoroughly mix the white and wheat flours,baking powder, cinnamon, baking soda and salt. In a medium bowl, mix the milk,wheat bran, corn syrup, sugar, egg white and oil.

Pour the milk mixture over the flour mixture add the zucchini. Stir just until the dry ingredients are moistened; do not overmix.Divide the batter evenly among the muffin cups. Bake on the center rack for 14 to 18 minutes. or until the muffins are nicely browned and spring back when touched lightly.Transfer the pan to a wire rack and let stand for 5 minutes before removing the muffins.