Zucchini-Wheat Muffins

1. 1

   Stir together whole wheat flour, all-purpose flour, sugar, baking powder and 1/8 teaspoon salt.

2. 2

   Use a fork to beat together milk, egg whites, oil and orange peel. Shred the zucchini (you should have about 1/2 cup).

3. 3

   Add zucchini to milk mixture. Add zucchini mixture to flour mixture; stir just until moistened (batter should be lumpy).

4. 4

   Spray muffin cups with nonstick spray coating. Fill cups half full. Bake in a 400u00b0 oven for 15 to 20 minutes or until golden. Remove muffins from cups.

5. 5

   Cool on wire rack.

6. 6

   Place in plastic freezer bag, seal, label and freeze up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.