Zucchini Muffins

Grated zucchini adds lots of moisture to muffins. These muffins are great any time....and good for you too!

Ingredients

	4 spray(s) cooking spray
	2 small uncooked zucchini
	1 cup(s) all-purpose flour
	1/2 cup(s) whole-grain wheat flour
	1/4 cup(s) sugar, granulated
	2 tsp baking powder
	1/2 tsp ground ginger
	1/2 tsp table salt
	2 large egg white(s)   (I used two large eggs)
	2/3 cup(s) low-fat milk
	1/4 cup(s) packed brown sugar, dark-variety
	1/4 cup(s) walnut oil, or almond oil   (I used canola oil)
	2 tsp vanilla extract

Instructions

• Position rack in center of oven and preheat oven to 400°F. Coat 12 muffin tins with cooking spray.
• Grate zucchini through the large holes of a box grater into a colander in the sink; squeeze out excess moisture by pressing down with a spoon.
• In a large bowl, whisk together both flours, granulated sugar, baking powder, ground ginger and salt.
• In a second bowl, whisk together zucchini, egg white, milk, brown sugar, oil and vanilla extract until sugar is mostly dissolved (might still be a little grainy).
• Pour wet ingredients into dry ingredients; stir with a wooden spoon just until there are no pockets of dry flour in the mixture. Spoon batter into prepared muffin tins.
• Bake until browned, until a toothpick inserted into the center of a muffin comes out clean, about 12 to 14 minutes. Cool in tin for a couple of minutes before turning muffins out and cooling them on a wire rack. 

***Weight Watchers Weekly (November 11-17, 2012)