Presto change-o!

I promise, this will not become a recipe blog. Mainly because I suck at cooking. Good thing the hubs can do wonderful things in the kitchen, because his wife cannot. I can bake though. So the other day, I took this guy and made him into some yummy muffins!

I used a Weight Watcher's recipe to turn that medium-sized zucchini (from the hubs' grandma's garden btw) into mini muffins, I'm estimating them about 1.5 points per muffin.

So I basically followed this recipe, but I only have 1 loaf pan, so I through the rest of the batter in the mini muffin pan. I actually ended up liking the little bite-sized ones better than the loaf. They were easy to grab and go for breakfast and cooked more evenly, so if I were you, I'd skip the loaf pan business and go straight to the mini-muffin pan. WW calls this a dessert recipe, but who doesn't love to eat dessert for breakfast?

POINTS® Value:  3
Servings:  20
Preparation Time:  15 min
Cooking Time:  60 min

Level of Difficulty:  Easy

Ingredients

	2 serving(s) butter-flavor cooking spray
	2 cup(s) whole wheat flour
	2/3 cup(s) all-purpose flour
	1 tsp table salt
	1 tsp baking soda
	1/2 tsp baking powder
	1 Tbsp ground cinnamon
	3 large egg white(s)
	1 large egg(s)
	1 cup(s) sugar
	2 tsp vanilla extract
	1/3 cup(s) canola oil
	2/3 cup(s) unsweetened applesauce
	2 cup(s) zucchini, peeled, grated, and drained*
	1/2 cup(s) chopped walnuts
	1/2 cup(s) raisins, finely chopped

• Preheat oven to 350ºF. Coat two 8- X 4-inch loaf pans with cooking spray; set aside.
• In a large bowl, sift together whole-wheat flour, all-purpose flour, salt, baking soda, baking powder and cinnamon; set aside.
• Using an electric mixer, in a large mixing bowl, beat egg whites until frothy. Add egg, sugar, vanilla extract, oil and applesauce, and beat until thoroughly combined; beat in zucchini.
• Add sifted ingredients to egg mixture and mix well; fold in nuts and raisins. Pour batter into prepared pans and bake in middle of oven until a toothpick inserted in center of bread comes out clean, about 50 to 60 minutes. Slice each bread into 10 pieces and serve warm or at room temperature. Yields 1 slice per serving.