Zucchini-Lemon Muffins - cooking recipe

Ingredients

2 1/4 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 1/2 cups shredded zucchini
3/4 cup thawed frozen egg substitute
1/8 cup vegetable oil
1/8 cup unsweetened applesauce
1 teaspoon grated lemon, rind of

Preparation

Preheat ovent to 350 degrees.
Line tweleve 2.
5 inch muffin-pan cups with paper baking cups; set aside.
In large mixing bowl combine flour, sugar, baking powder, and baking soda set aside.
In medium mixing bowl, combine remaining ingredients, stirring to combine; add to flour mixture and stir until moistened (do not over mix).
Fill each baking cup with an equal amount of batter (each will be in about 2/3 full).
Bake in middle of center comes out dry.
Remove muffins from pan to wire rack and let cool.