*  Exported from  MasterCook  *

                        Savory Zucchini Muffins WW

Recipe By     : Weight Watchers "Simply Light Cooking"
Serving Size  : 6    Preparation Time :0:00
Categories    : Breads                           Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   c            Zucchini -- shredded
   1       c            All-purpose flour
  11       tb           Whole wheat flour
     3/4   oz           Low-fat cheddar cheese --
                        - shredded
   2       tb           Granulated sugar
   2       ts           Baking powder
     1/4   ts           Baking soda
     1/4   ts           Ground black pepper
     1/8   ts           Salt
     1/2   c            Low-fat plain yogurt
   2                    Eggs
   2       tb           Vegetable oil
   1       ts           Dried herbs

  Preheat oven to 350°F. In center of kitchen towel arrange zucchini;
  gather corners of towel to enclose zucchini and squeeze to remove
  excess liquid. Combine zuccini, flours, cheese, baking powder,
  soda, pepper, and salt; set aside. Combine and whisk together
  yogurt, eggs, oil, and herbs. Add yogurt mixture to flour mixture
  and stir until blended. Spray twelve 2-1/2" muffin pan cups with
  cooking spray. Fill each about 2/3rd full. Bake in center rack for
  20 minutes, or toothpick comes out dry. Set pan on wire rack and
  cool slightly. Invert muffins of wire rack and let cool.
  
  Exchanges: 1 Fat, 1/2 Protein, 1/2 Vegetable, 1-1/2 Breads,
  30 Optional calories.
  
  Per serving: 232 cal, 8 g protein, 8 g fat, 33 g carbs,
  158 mg calcium, 283 mg sodium, 74 mg cholesterol,
  2 g dietary fiber.  Calories from fat: 30%
  
  Conversion and fat calories by: Rick Weissgerber
 

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