1 (21 oz.) box Krusteaz Cinnamon Swirl Muffin Mix
1/2 tsp. baking powder
2 large egg whites
2/3 c. water
1 tsp. vanilla extract
1/2 c. grated zucchini, peeled or unpeeled
Preheat oven to 400 degrees. Line a 12-cup muffin tin with paper liners and spray with cooking spray; set aside. Combine dry muffin mix and baking powder in a large bowl; set aside. In a separate small bowl, combine the egg whites, water, vanilla and zucchini and mix until combined. Add wet ingredients to dry and stir together just until combined.
Add half of the cinnamon mixture that came with the muffins and stir two or three times just to incorporate it a little throughout the batter, but you don't want to stir it all the way in. Divide batter between 12 muffin cups and sprinkle the remaining cinnamon mixture over each muffin. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.