Zucchini-Lemon Muffins

Yield: 1 dozen (serving size: 1 muffin)

Ingredients

• 2  cups  all-purpose flour
• 1/2  cup  sugar
• 1  tablespoon  baking powder
• 2  teaspoons  grated lemon rind
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground nutmeg
• 1  cup  coarsely shredded zucchini
• 3/4  cup  skim milk
• 3  tablespoons  vegetable oil
• 1  large egg
• Cooking spray

Preparation

Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.

Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.

Nutritional Information

Calories:

147 (26% from fat)

Fat:

4.3g (sat 0.8g,mono 1.2g,poly 1.9g)

Protein:

3.1g

Carbohydrate:

24.3g

Fiber:

0.6g

Cholesterol:

18mg

Iron:

1.1mg

Sodium:

62mg

Calcium:

69mg