Lemony Squash Muffins (3 PTS)

Recipe Ingredients

2 1/4 cups	140g / 4.9oz	All-purpose flour
1/3 cup	65g / 2.3oz	Sugar
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
2 cups	474ml	Yellow squash - coarsely shredded
1 tablespoon	15ml	Lemon rind - grated
1 tablespoon	15ml	Vegetable oil
1		Egg - lightly beaten
8 oz	227g	Lowfat yogurt - plain
		Vegetable cooking spray
2 tablespoons	30ml	Sugar
3 tablespoons	45ml	Fresh lemon juice
2 tablespoons	30ml	Water

Recipe Instructions

Combine flour and next 4 ingredients in a large bowl; make a well in

center

of mixture.

Combine squash and next 5 ingredients; add to dry ingredients, stirring

just

until moistened.

Divide batter evenly among 12 muffin pans coated with cooking spray; bake

at

375F for 22 min.

Combine 2 Tbsp sugar, lemon juice and water in a small saucepan. Bring to

a

boil; cook 1 min. Remove from heat.

Pierce the top of each muffin with a fork, and brush with lemon juice

mixture; remove muffins from pans. Let muffins stand on a wire rack 15

min.

Per serving: 148 Calories; 2/1g Fat; 0.5 sat fat; 4.2g Protein; 28.3g

Carbohydrate; 19mg Cholesterol; 199mg Sodium; 1.2g fiber

Food Exchanges: 1 Starch/Bread; 1/2 Fruit; 1/2 Fat; 1/2 Other

Carbohydrates

Shared by: Angela, Healthy Recipes

WW Pointed by Mary [[email protected]]10/15/00

Source:
Mr. Paul Newman's, Newman's Own Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.