Cinnamon Zucchini Muffins

I found this recipe on Myrecipes.com, from Cooking Light Magazine. It is a good way to use up some zucchini and is a healthy way to sneak some veggies into your muffins:) They are really moist and have a great cinnamon flavor. The chocolate chips were my own addition, but couldnt resist, cuz I l-o-v-e chocolate. I made half the recipe w/chips and half w/out.















MAKES 12 MUFFINS
Ingredients:
1 c whole-wheat flour
2/3 c all-purpose flour 1/2 cup sugar
1 tsp ground cinnamon
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/3 c shredded zucchini
1/2 c skim milk
1 tsp vanilla
2 T canola oil
2 T honey
1 large egg or 1/4 c egg substitute
-Chocolate chips(optional)
Cooking spray
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Directions:
1. Preheat oven to 400°.
2. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir to mix. Combine zucchini, milk, vanilla, oil, honey, and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring JUST until moist. This is where I added chocolate chips, but once again, optional. Spoon batter into 12 muffin cups coated with cooking spray.
3. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins. Bake at 400° for 15 minutes or until golden. Remove from pans immediately; cool on a rack.














Nutrit. Info:
Calories: 145 Fat: 3.1g (sat 0.4g,mono 1.6g,poly 0.9g) Protein: 3.5gCarbohydrate: 27.1g Fiber:1.8g Cholesterol: 21mg