Zucchini-Lemon Muffins

• 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

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

flour, granulated sugar, doubleacting baking powder, baking soda, zucchini, egg substitute, vegetable oil, unsweetened applesauce, grated lemon

Taken from www.food.com/recipe/zucchini-lemon-muffins-99221 (may not work)