Title: Lemony Squash Muffins
Categories: Eat Vegetable Bread Lowfat
Yield: 12 Servings

2 1/4	c	All-purpose flour
1/3	c	Sugar
1	ts	Baking powder
1	ts	Baking soda
1/4	ts	Salt
2	c	Coarsely shredded yellow squash, abt 3/4 lb
1	tb	Grated lemon rind
1	tb	Vegetable oil
1		Egg; lightly beaten
8	oz	Lowfat yogurt; plain
		Vegetable cooking spray
2	tb	Sugar
3	tb	Fresh lemon juice
2	tb	Water

Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture.

Combine squash and next 5 ingredients; add to dry ingredients, stirring just until moistened.

Divide batter evenly among 12 muffin pans coated with cooking spray; bake at 375F for 22 min.

Combine 2 Tbsp sugar, lemon juice and water in a small saucepan. Bring to a boil; cook 1 min. Remove from heat.

Pierce the top of each muffin with a fork, and brush with lemon juice mixture; remove muffins from pans. Let muffins stand on a wire rack 15 min.

Yield: 1 doz Serving Size: 1 muffin

NOTES : Cal 147.4 Fat 2.1g Carb 28.3g Fib 0.5g Pro 4.2g Sod 198mg CFF 12.5% Posted to MM-Recipes Digest V4 #6

Recipe by: Cooking Light, May/June 1992

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