Recipe - Zucchini-Lemon Muffins

2 cup Allpurpose flour
One half cup Sugar
1 tablespoon Baking powder
2 teaspoon Grated lemon rind
One fourth teaspoon Salt
One fourth teaspoon Ground nutmeg
1 cup Coarsely shredded zucchini
Three fourths cup Skim milk
3 tablespoon Vegetable oil
1 Egg
Vegetable cooking spray

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 degrees for 20 minutes or until golden. Remove from pans
immediately, and let cool on a wire rack. Yield: 1 dozen (serving size: 1
muffin).

Recipe by: Cooking Light, June 1995

Posted to MCRecipe Digest by P&S Gruenwald sitm@ne.infi.net on Mar 24,
1998