Post by marlaoh on Nov 2, 2004 8:47:29 GMT -6
Carrot-Zucchini Muffins
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.
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.