Zucchini Muffins So Tasty

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Zucchini Muffins

"Just a hint of ldl cholesterol in those tasty low fat truffles. A properly manner to expend any extra zucchini."

Ingredients :

2 cups whole wheat flour
1 tablespoon baking powder
half teaspoon salt
1 teaspoon floor cinnamon
three/four cup nonfat milk
2 egg whites
1/four cup vegetable oil
1/4 cup honey
1 cup grated zucchini

Instructions :

Prep : 15M	Cook : 12M	Ready in : 35M

Preheat oven to 375 ranges F (a hundred ninety stages C). Grease muffin tins gently with oil or spray with a non-stick cooking spray.
Combine entire wheat flour, baking powder, salt and floor cinnamon, blend very well.
Mix the milk, slightly crushed egg whites, oil, honey and shredded zucchini collectively. Pour into the dry ingredients and stir until just barely moistened. Batter must be lumpy. Fill muffin tins 2/3 complete with batter.
Bake at 375 ranges F (one hundred ninety degrees C) for 20 minutes or till lightly browned.

Notes :

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