Yummy 2 point Zucchini Muffins

It's that time of year again where the zucchini is abundant. Not in my garden, unfortunately, as I somehow managed to end up with three yellow squash plants and no zucchini, but my mother in law has already delivered 4 beauties to me from her garden and a fellow gardening co-worker of mine brought me one from her first vegetable garden this morning. I've already made two batches of zucchini bread and some zucchini chocolate muffins that were recommended by a fellow blogger (which were delicious, by the way). Today's recipe though is an attempt to make something a little bit healthier than the above mentioned treats. I have done Weight Watchers many times in my life, never actually reaching my goal and attaining life time status - so I'm back, hopefully for the last time as a "paying customer" and am only 3 lbs from my goal weight. This recipe makes 12 muffins at 2 points each, so they are nutritious AND delicious!

INGREDIENTS

• 2 cups whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• Pinch of ground cloves and ground nutmeg
  
• 3/4 cup 2% milk
• 1 egg
  
• 1/4 cup unsweetened applesauce
  
• 1/2 cup sugar
  
• 1 1/2 cups grated zucchini
• 1/3 cup sweetened dried cranberries
• 1/4 package instant oatmeal, apple cinnamon flavored

DIRECTIONS

1. Preheat oven to 375 degrees F. Grease muffin tins lightly with oil or spray with a non-stick cooking spray.
2. Combine whole wheat flour, baking powder, salt and spices, mix thoroughly.
3. Mix the milk, slightly beaten egg, applesauce, sugar, shredded zucchini, and dried cranberries together. Pour into the dry ingredients and stir until just barely moistened. Batter should be lumpy. Fill muffin tins 2/3 full with batter. Sprinkle each muffin with a little bit of the instant oatmeal.
   
4. Bake at 375 degrees F (190 degrees C) for 20 minutes or until lightly browned.

Let me know what you think!