Weight Watchers Zucchini Lemon Muffins

Step 1

Gather the ingredients. Preheat oven to 350 F. Line 12 (2 1/2-inch) muffin pans with paper baking cups; set aside. In large mixing bowl combine flour, sugar, baking powder, and baking soda; set aside. In a medium mixing bowl combine shredded zucchini, egg substitute, vegetable oil, lemon juice, and lemon zest, stirring to combine. Add to flour mixture and stir until moistened. Fill each baking cup with an equal amount of batter. Bake on the center oven rack for 20 minutes or until golden and toothpick comes out dry. Remove muffins from oven to wire rack and allow to cool.

Step 2

Gather the ingredients.Preheat oven to 350 F. Line 12 (2 1/2-inch) muffin pans with paper baking cups; set aside.In large mixing bowl combine flour, sugar, baking powder, and baking soda; set aside.In a medium mixing bowl combine shredded zucchini , egg substitute, vegetable oil, lemon juice, and lemon zest, stirring to combine. Add to flour mixture and stir until moistened.Fill each baking cup with an equal amount of batter.Bake on the center oven rack for 20 minutes or until golden and toothpick comes out dry.Remove muffins from oven to wire rack and allow to cool. Original Weight Watcher Program Exchanges: 1 Fat, 1/4 Protein, 1/4 Vegetable, 1 Bread, 40 Optional Calories. (Note that these exchange numbers are relevant for the Weight Watchers Exchange program, and do not correspond to the newer Weight Watchers Points Plus program.)