Zucchini-Wheat Muffins - cooking recipe

Ingredients

3/4 c. whole wheat flour
1/4 c. all-purpose flour
3 Tbsp. sugar
1 tsp. baking powder
1/3 c. skim milk
2 egg whites
2 Tbsp. cooking oil
1/2 tsp. finely shredded orange peel
1/4 small zucchini

Preparation

Stir together whole wheat flour, all-purpose flour, sugar, baking powder and 1/8 teaspoon salt.
Use a fork to beat together milk, egg whites, oil and orange peel. Shred the zucchini (you should have about 1/2 cup).
Add zucchini to milk mixture. Add zucchini mixture to flour mixture; stir just until moistened (batter should be lumpy).
Spray muffin cups with nonstick spray coating. Fill cups half full. Bake in a 400\u00b0 oven for 15 to 20 minutes or until golden. Remove muffins from cups.
Cool on wire rack.
Place in plastic freezer bag, seal, label and freeze up to 2 months.
Makes 8 muffins.