Recipe - Savory Zucchini Muffins Ww

1 One half cup Zucchini
shredded
1 cup Flour, allpurpose
11 tablespoon Flour, whole wheat
Three fourths ounce Cheese, Cheddar, lowfat
shredded
2 tablespoon Sugar, granulated
2 teaspoon Baking powder
One fourth teaspoon Baking soda
One fourth teaspoon Black pepper, ground
1/8 teaspoon Salt
One half cup Yogurt, plain, lowfat
2 Eggs
2 tablespoon Vegetable oil
1 teaspoon Fines herbes, dried

Preheat oven to 350F. In center of kitchen towel arrange zucchini; gather
corners of towel to enclose zucchini and squeeze to remove excess liquid.
Combine zuccini, flours, cheese, baking poweder, soda, pepper and salt; set
aside. Combine and whisk together yogurt, eggs, oil and fines herbes. Add
yogurt mixture to flour mixture and stir till blended. Spray 12 21/2"
muffin pan cups with cooking spray. Fill each about 2/3 full. Bake in
center rack for 20 minutes, or toothpick comes out dry. Set pan on wire
rack and cool slightly. Invert muffins of wire rack and let cool.

Weight Watcher Exchanges: 1 Fat, One half Protein, One half Vegetable, 1One half Breads,
30 Optional Calories.

Nutritional Analysis per serving: 232 calories, 8 g.
protein, 8 g. fat, 33 g. carbohydrate, 158 mg calcium, 283 mg. sodium, 74
mg. cholesterol, 2 g. dietary fiber.

Calories from fat: 30%

Original recipe from Weight Watchers "Simply Light Cooking" Conversion and
fat calories by "Rick Weissgerber"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini