Zucchini Muffins

Makes 24 whole wheat zucchini muffins with a delicate texture and fantastic muffin top.

2 1/2  cups          whole wheat pastry flour
1/2  cup           flax seed meal
1      tablespoon    baking powder
2      tsp           pumpkin pie spice
1/2  tsp           salt
1/2  cup           egg whites
3      cups          finely shredded zucchini
1      cup           brown sugar, packed
1/2  cup           extra light olive oil
2      tsp           finely shredded orange peel
1      tsp           vanilla

1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the
sides of 24 muffin cups; set aside. In a large bowl stir together flour, flax
seed meal, baking powder, pumpkin pie spice, and salt. Make a well in the
center of flour mixture; set aside.

2. In a medium bowl combine egg whites, zucchini, brown sugar, oil, vanilla,
and orange peel. Add zucchini mixture all at once to flour mixture; stir
just until moistened (batter should be lumpy). Spoon batter into prepared
loaf pan.

3. Bake for 18-23 minutes or until a toothpick inserted near center comes
out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool
on wire rack.

Nutrition (calculated from recipe ingredients)
Calories: 139
Calories From Fat: 54
Total Fat: 6.2g
Cholesterol: 0mg
Sodium: 121.3mg
Potassium: 129.8mg
Carbohydrates: 19.4g
Fiber: 2.7g
Sugar: 8.8g
Protein: 3.1g


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