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 or 1 whole egg, slightly beaten
1/4 c. oil
1/4 c. honey
1 c. zucchini squash, shredded

Preheat oven to 375 degrees. 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 2/3 full. Bake until lightly browned, about 20 minutes.

Yield: 12 muffins. 135 calories, 4.8 grams total fat, 0.8 grams sat. fat, trace cholesterol.

VARIATION: Substitute 1 cup finely chopped, pared tart apples in place of zucchini. 140 calories.