2/3 cup skim milk 1/4 cup fat-free cholesterol-free egg product OR 2 egg whites 2 tablespoons vegetable oil 2 cups Bisquick® Reduced Fat baking mix 2 tablespoons sugar 1 teaspoon grated lemon peel 1 small carrot -- shredded (1/2 cup) 1/2 cup shredded zucchini Heat oven to 400F. Spray 12 medium muffin cups, 1 1/2 × 1 1/4 inches, with nonstick cooking spray, or line with paper baking cups. Beat milk, egg product and oil in large bowl until smooth. Stir in baking mix, sugar and lemon peel just until baking mix is moistened (batter will be lumpy). Fold in carrot and zucchini.
Fill cups about three-fourths full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Cool on wire rack. Serve warm or cool. Makes 12 muffins.
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