Zucchini Muffins With Lemon

1 c. whole wheat flour
1 c. all-purpose flour
1 tbsp. baking powder
1/4 tsp. salt (optional)
1/4 tsp. nutmeg
2 egg whites
3 tbsp. vegetable oil
1/3 c. brown sugar
1/2 c. skim milk
1/2 c. plain non-fat yogurt
1 c. firmly packed shredded zucchini
1 tbsp. grated lemon peel

In a large bowl, combine whole wheat flour, all-purpose flour, baking powder, baking soda, salt (if desired) and nutmeg. Mix oil, egg whites, sugar, milk and yogurt, zucchini and lemon peel. Add to the flour mixture, stirring ingredients until they are just moist. Distribute the batter among 12 greased muffin cups. Bake the muffins for 30-35 minutes or until the muffins are golden and firm. Cool.

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