These were good, with just a hint of lemon.

Zucchini Lemon Muffins

2-1/4 cups all-purpose flour
2/3 cup Splenda
2 teaspoons baking powder
1 teaspoon baking soda
¼ c. Bran buds
1-1/2 cups shredded zucchini
1 egg
2 egg whites
2 TB extra virgin olive oil
2 Tablespoons lemon juice
1 teaspoon grated lemon peel
¼ c. water

Preheat oven to 350F. Line 12 (2-1/2-inch) muffin pans with paper baking cups; set aside. In large mixing bowl combine flour, Splenda, baking powder, and baking soda. Make a well in the flour mixture and pour in Bran buds. Top with zucchini, egg, egg white, olive oil, lemon juice, grated lemon peel and water. Stir until moistened. Fill each baking cup with an equal amount of batter. Bake in center oven rack for 20 minutes or until golden and toothpick comes out dry. Remove muffins from oven to wire rack and let cool.

Yield: 15 muffins. Per muffin=102 Calories; 2g Fat (21.4% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 171mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.