| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Low-cal, Low-fat, Muffins, Zucchini |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 2/3 |
c |
Granulated sugar |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 4 |
|
Egg whites; whipped |
| 1/4 |
c |
Applesauce; at room temperature |
| 1/2 |
ts |
Vanilla |
| 1 1/2 |
c |
Zucchini; shredded |
INSTRUCTIONS
Preheat oven at 350. Prepare muffin pans with cooking spray and flour. In a
mixing bowl, combine flour, sugar, baking powder, cinna mon, baking soda
and salt. In another mixing bowl, combine egg whites, applesauce, vanilla,
and zucchini. Mix in dry ingredients wi th wet ingredients just until
combined. Use an ice cream scoop to fill batter evenly among pans . Bake 20
minutes.
Recipe by: Ladies' Home Journal Magazine
Posted to JEWISH-FOOD digest Volume 98 #009 by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Jan 06, 98
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