2/3 cup skim milk
1/4 cup fat-free, cholesterol-free egg substitute
2 tablespoons canola oil
2 cups reduced-fat Bisquick baking mix
2 tablespoons sugar
1/2 cup carrot, shredded
1/2 cup zucchini, shredded

Heat oven to 400 degrees. Spray muffin pan with nonstick cooking spray. Beat milk, egg substitute and oil in a large bowl until smooth. Stir in baking mix and sugar just until moistened (should be lumpy). Fold in carrot and zucchini. Fill cups about 3/4 full and bake for 20-25 minutes. Remove from pan and cool on a wire rack.

Makes 12 servings
Serving Size: 1 muffin