Back 1 Large Egg
2 Large Egg Whites
1 Cup / 250 mL Sugar
2 Tbsp. / 30 mL Watkins Original Grapeseed Oil
1 teas. / 5 mL Watkins Original Double-Strength
Vanilla Extract
1 teas. / 5 mL Watkins Chocolate Extract
1 teas. / 5 mL Watkins Cinnamon
1 teas. / 5 mL Baking Soda
3/4 Cup / 180 mL All-Purpose Flour
1/4 Cup / 60 mL Watkins Baking Cocoa
1-1/2 Cups / 375 mL Finely Shredded Unpeeled Zucchini
White Decorator’s Icing, if desired
Preheat oven to 350ºF / 180ºC. Coat 12 regular muffin cups with Watkins cooking spray or line with paper or foil liners. Beat eggs and sugar in large bowl with an electric mixer until well blended, about 1 minute. Beat in oil, extracts, cinnamon, and baking soda. Stir in flour and cocoa; mix well. Stir in zucchini; mix lightly. Spoon into prepared cups. Bake for 30 minutes or until cupcakes test done. Cool completely in pan on wire rack. Turn out of pan and decorate, if desired. Makes 12 servings.
Nutritional Information
Per Serving:
Calories 130, Protein 2g, Carbohydrates 24g, Sodium 80mg, Fat 3g,
Saturated Fat 0g, Cholesterol 18mg, Dietary Fiber 1g
© Copyright 1999 The Rising
Stars Team
The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.