Savory Italian Zucchini Muffins

• 1 lb zucchini, coarsely grated
• 1 teaspoon salt
• 2 (8 1/2 ounce) boxes Jiffy corn muffin mix
• 12 cup egg substitute
• 23 cup skim milk
• 12 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 cup cheddar cheese, grated
• 6 tablespoons minced onions
• 12 cup sliced black olives, well drained
• 6 tablespoons red bell peppers, minced
• cooking spray

1. Grate the zucchini and spread out on a platter or piece of waxed paper; sprinkle with salt and let stand for at least 30 minutes.
2. Transfer zucchini to a clean dish towel and squeeze out as much moisture as possible, set aside.
3. In a medium bowl, combine the muffin mix, egg substitute, milk, garlic powder,and oregano until just moistened; Stir in remaining ingredients.
4. Spray 18 muffins cups with pan spray; spoon in batter.
5. Bake in a preheated 400 degree oven for 20 to 25 minutes, enjoy.

zucchini, salt, corn muffin, egg substitute, milk, garlic, oregano, cheddar cheese, onions, black olives, red bell peppers, cooking spray

Taken from www.food.com/recipe/savory-italian-zucchini-muffins-138420 (may not work)