2 c. whole wheat flour
1 tbsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
3/4 c. skim milk
2 egg whites, slightly beaten
1/4 c. oil
1/4 c. honey
1 c. zucchini squash, shredded

Preheat oven to 350 degrees (moderate). Grease muffin tins lightly with oil. Mix dry ingredients thoroughly. Mix remaining ingredients. Add to dry ingredients. Stir until dry ingredients are barely moistened. Batter will be lumpy.

Fill muffin tins two-thirds full. Bake until lightly browned, about 20 minutes. Yield: 12 muffins.