Ingredients
- 1 cup whole wheat flour
1 cup unbleached flour or all purpose
2 teaspoons baking powder
1/2 teaspoon salt
zest of on lemon
1 egg
1 1/2 cups lowfat buttermilk
2 tablespoons canola oil
1 teaspoon vanilla
1 cup shredded zucchini (if frozen squeeze and use 1 cup squeezed)
Description
These Light Muffins Make A Nice Quick Breakfast When You Are On The Go. They Also Taste Great As A Treat In The Evening. The Fiber In These Muffins Helps To Fill You Up And Keep You Satisfied.
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