• 1-1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1/4 cup miniature semisweet chocolate chips

1. Preheat oven to 350 degrees.

2. In a bowl, combine flour, sugar, baking soda, cinnamon, and salt.

3. Combine the egg, oil, milk, lemon juice, and vanilla in a small bowl and mix well.

4. Stir into dry ingredients just until moistened.

5. Fold in zucchini and chocolate chips.

6. Fill greased or paper-lined muffin cups 2/3 of the way full.

7. Bake for 20-25 minutes or until muffins are done by toothpick method.

www.grouprecipes.com

• 1 1/2 cups cornmeal
• 1/2 cup whole wheat flour
• 2 tablespoons gluten
• 1 1/2 cup skim milk
• 1/4 cut fat free plain yogurt
• 2 tablespoons unsweetened applesauce
• 2 tablespoons oil
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs
• 1 cup frozen corn
• 1/4 cup fresh cilantro, chopped (optional)

1. Heat oven to 450 degrees. Spray 11 x 7" rectangular pan or 8 x 8 square pan with cooking spray.

2. Mix all ingredients well with wire whisk or electric mixer. Pour into pan.

3. On middle rack, bake 15-20 minutes for rectangular pan or 25-30 minutes for square pan, until golden brown and toothpick comes out clean.

4. Let stand 5-10 minutes and serve warm with honey if desired.

www.grouprecipes.com

• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1/2 cup fresh strawberries cut in half
• Dressing:
• 1/4 cup sour cream
• 1 1/2 teaspoons honey
• 1 1/2 teaspoons orange juice

1. In large bowl, toss raspberries, blueberries, and strawberries.

2. In small bowl, mix all dressing ingredients until smooth. Serve fruit with dressing.

www.eatbetteramerica.com