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Receta Lowfat Carrot Zucchini Muffins
by Global Cookbook

Lowfat Carrot Zucchini Muffins
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Ingredientes

  • 2/3 c. skim lowfat milk
  • 1/4 c. fat-free cholesterol-free egg substitute
  • 2 Tbsp. canola oil
  • 2 c. reduced-fat Bisquick baking mix
  • 2 Tbsp. sugar
  • 1/2 c. carrot shredded
  • 1/2 c. zucchini shredded

Direcciones

  1. Heat oven to 400 degrees. Spray muffin pan with nonstick cooking spray. Beat lowfat milk, egg substitute and oil in a large bowl till smooth. Stir in baking mix and sugar just till moistened (should be lumpy). Mix in carrot and zucchini. Fill c. about 3/4 full and bake for 20-25 min. Remove from pan and cold on a wire rack.