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)

Cranberry-Orange Scones

What a beautiful way to start the day!!  Thanks to my sister, Karen.

Ingredients

2 cups unbleached all-purpose flour
1/3 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, chilled, cut into small pieces
1 cup fresh cranberries coarsely chopped (I used dried)
1 tablespoon grated orange zest
1 large egg
1 large egg separated
3/4 cup heavy or whipping cream

Directions

1.  Preheat the oven to 400 degrees.  Grease a baking sheet or line it with parchment paper.

2.  Place the flour, 1/3 cup sugar, baking powder, salt and butter in a food processor and process until  the mixture resembles coarse crumbs  Transfer to a large mixing bowl.  Stir in the cranberries and orange zest.

3.  Lightly beat the whole egg and egg yolk together in a small bowl.  Whisk in the cream until blended.  Add to the flour mixture and stir until the dough begins to hold together.

4.  Turn the dough out onto a lightly floured surface and knead gently until smooth.  Roll out the dough 1 inch thick.  Cut into triangles.

5.  Beat the egg white until just foamy and brush over the top of each scone with a pastry brush.  Sprinkle the scones lightly with remaining 2 tablespoons sugar (optional)  Bake until puffed and light golden brown, (15-20 minutes).

Oatmeal Blueberry Muffins

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• Ingredients
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• 1 1/4 cups quick cooking oats
• 1 cup all-purpose flour (or 1/2 cup whole wheat flour, 1/2 cup white flour)
• 1/3 cup white sugar (or 1/3 cup brown sugar)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 1/4 cup vegetable oil (or substitute 1/4 cup applesauce)
• 1 cup blueberries, rinsed and drained

Directions

1. Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
2. Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.