Serves: 12
Total Calories: 118

2/3 cup skim milk
1/4 cup fat-free cholesterol-free egg substitute or 2 egg whites
2 tablespoons vegetable oil
2 cups Original Bisquick®, Reduced Fat baking mix
2 tablespoons sugar
1 teaspoon grated lemon peel
1 small carrot, shredded (1/2 cup)
1/2 cup shredded zucchini

Heat oven to 400°. Spray 12 medium muffin cups, 1 1/2x1 1/4 inches, with nonstick cooking spray, or line with paper baking cups. Beat milk, egg product and oil in large bowl until smooth. Stir in baking mix, sugar and lemon peel just until baking mix is moistened (batter will be lumpy). Fold in carrot and zucchini.
Fill cups about three-fourths full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Cool on wire rack. Serve warm or cool.
1 muffin: Calories 110 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 0mg Sodium 230mg Carbohydrate 17g (Dietary Fiber 0g) Protein 2g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 118
Calories from Fat: 48

More Recipes from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook:
Apple-Rhubarb Bread
Baked Brown Bread
Baked Eggplant with Two Cheeses
Banana-Gingerbread Muffins
Basil Pepper Biscuits
Beets in Sweet Orange Sauce
Best Salad Bar Choices
Blueberry Corn Muffins
Bread Salad
Broccoli and Pasta in Dijon Sauce
Bulgur Biscuits
Buttermilk Toasted-Oat Scones
Cajun Side Dish
Carrot-Zucchini Muffins
Cheese and Currant Wedges
Cream of Corn and Broccoli Casserole
Creamy Coleslaw
Creamy Rice-Fruit Salad
Crunchy Lemon Rice
Dressing Tips
Easy Cheesy Crescents
Easy Herb Rolls
Easy Multigrain Bread
Fluffy Corn Bread
Garden Potato Salad
Ginger-Glazed Carrots
Greek Couscous Salad
Hearty Multigrain Biscuits
Herb Popovers
Honey Green Beans with Cranberries
Honey Raisin Wheat Bread
Honey-Lime Fruit Salad
Irish Soda Bread
Irish Yogurt Bread
Jicama-Spinach Salad with Lime-Yogurt Dressing
Layered Mixed
Lemon Greek Salad
Lemon and Mustard Dressing
Lime-Yogurt Dressing
Low-Fat Spreads
Macaroni with Marinated Tomatoes
Millet Pilaf
Mixed Vegetable Salad
No-Knead Bran Rolls
Onion Bagels
Orange-Sesame Dressing
Parmesan-Pepper Rolls
Picnic Pasta Salad
Poppy Seed Drop Scones
Pumpkin-Fruit Bread
Ratatouille
Roasted Baby Carrots
Roasted Cauliflower and Mushrooms
Steamed Vegetables with Yogurt Sauce
Stir-fried Asparagus with Sichuan Sauce
Sweet-and-Sour Broccoli and Baby Corn
Sweet-and-Sour Veggies and Beans
Sweet-and-Spicy Carrot Salad
Three-Pepper Stir-fry
Tomato Pesto Batter Bread
Tossed Greens with Sesame and Oranges
Two-Potato Salad with Dill Dressing
Vegetable-Kasha Salad
Yogurt Sauce
Zucchini-Apricot Bread