Zucchini Muffins Recipe

Submitted by cpapalia

Makes 10 servings

A low-cal, low-sugar recipe

Ingredients

2	cups whole wheat flour
1	tablespoon baking powder
1/2	teaspoon salt
1	teaspoon ground cinnamon
185	g (3/4 cup) plain yogurt (can substitute low-fat milk instead)
1/3	cup egg beaters
1/4	cup margarine
0.06	cups sugar (NOTE: use 1/2 cup Splenda)
1	cup grated zucchini

Directions

Preheat oven to 375 degrees F
Spray muffin pans with a non-stick cooking spray or line with muffin cups
Combine flour, baking powder, salt and ground cinnamon, mix thoroughly
Mix the yogurt, slightly beaten egg whites, melted margarine, Splenda and shredded zucchini together
Pour into the dry ingredients and stir until just barely moistened (batter should be lumpy)
Fill muffin tins 2/3 full with batter
Bake at 375 degrees for 20 minutes or until lightly browned

Categories

Dairy, Eggs, Vegetables, Breads, Breakfast, Brunch, Snacks, Bake

Serving Size 61.2g

Amount Per Serving

Calories

Calories from Fat

% Daily Value^*

Total Fat

2.0g

Saturated Fat

0.3g

Trans Fat

0.0g

Cholesterol

1mg

Sodium

181mg

Total Carbohydrates

14.2g

Dietary Fiber

1.8g

Sugars

1.9g

Protein

3.7g

Vitamin A 6%	•	Vitamin C 3%
Calcium 10%	•	Iron 3%

* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

Fat

Protein

Carbs

Alcohol

Other

Calorie Breakdown (?)
Nutrition Breakdown

Daily Values (?)

Nutritional Analysis

Nutrition Grade
96% confidence

Good points

Low in saturated fat

Very low in cholesterol

High in calcium

High in phosphorus

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