RECIPES - Disappearing Zucchini Muffins

Do you find it hard to get enough veges into your kids? or just looking for a healthy, guilt free alternative to satisfy your sweet tooth?
Then this recipe is for you...

Prep time: 30 minutes, Servings: approx 12

* 1-1/2 c. shredded zucchini (about 2 small)
* 2 c. whole-grain pancake or biscuit mix
* 1 tsp. cinnamon
* 1 teaspoon allspice
* 2 eggs
* 3/4 c. brown sugar
* 1/4 c. unsweetened applesauce
* 2 tsp. fresh lemon juice
* powdered sugar (enough to dust the muffins)

1. Preheat oven to 375° Fahrenheit.
2. Wrap grated zucchini in a couple of paper towels and squeeze to remove water.
3. In a large bowl, mix whole-grain pancake mix (or biscuit mix) with spices.
4. In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.
5. Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not over mix.
6. Line a 12-cup muffin tin, fill each muffin cup 2/3 full with batter.
7. Bake 10-15 minutes or until golden.Remove muffins from tin and cool on a wire rack.
8. Sprinkle muffins with a dusting of powdered sugar.

Note: You don't have to peel the zucchini before shredding it for this recipe. It won't affect the taste and the peel will provide some extra fiber.