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Recipes
Yield: Serves 12. Each serving: 1 muffin
Recipes
Zucchini Muffins
| Nutrition Information | |
| Calories: | 130 |
| Total Fat: | 3.7g |
| Saturated Fat: | 0.4g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 87mg |
| Carbohydrates: | 22.8g |
| Dietary Fiber: | 2.2g |
| Sugars: | 9.9g |
| Protein: | 2.9g |
| Vitamin A: | 72.8iu (1%) |
| Vitamin C: | 1.7mg (2%) |
| Calcium: | 30mg (3%) |
| Iron: | 0.8mg (4%) |
1 1/2 cups white whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 cup egg whites
1/2 cup sugar
1/4 cup Splenda
3 tablespoons vegetable oil
1 cup skim milk
1-1/2 cups grated zucchini
Preheat oven to 400 degrees. Spray muffin tins with non-stick cooking spray.
In large bowl, stir together flour, baking powder, baking soda and spices.
In a medium bowl, beat egg whites slightly and stir in sugar, Splenda, oil and zucchini. Add to flour mixture stirring just until combined. Fill muffin cups 2/3 full.
Bake for about 18 minutes, or until tops are lightly browned. Allow to cool for 5 minutes and then turn out of pans. Serve warm or refrigerate/freeze for later use.
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