Buckwheat Zucchini-Ginger Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Dry:Buckwheat, 1/4 cup Whole Wheat Flour, 1/4 cup Flax Seed Meal (ground flax) 1/4 cupWheat bran 1/4Baking Soda, 1 tsp Salt, 1/2 tsp Cinnamon, ground, 2 tsp Ground ginger (dash)Candied/Crystallized Ginger (6 pieces)Ginger Root, 1 tsp groundRaisins, 1/2 cup (not packed) Liquid:Blackstrap Molasses, 3 tbsp Vanilla Extract 1 tsp 3 Egg whites Applesauce, unsweetened, .5 cupMargarine, 1/4 cup (calorie info uses earth balance)1 medium-sized ZucchiniTop with: Brown Sugar, ~ 3 tsp
Preheat oven to 350*.
Soak raisins. Shred zucchini and ginger root. Whisk dry ingredients together, inclucing chopped ginger and raisins in a bowl. In a large bowl, whisk liquid ingredients together including zucchini. Add dry ingredients to liquid bowl and stir just to combine. Spray muffin cups with cooking spray
Spoon into 12 muffin tins.
Sprinkle each with Brown Sugar
Bake about 20-25 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user VICKI.LC.
Soak raisins. Shred zucchini and ginger root. Whisk dry ingredients together, inclucing chopped ginger and raisins in a bowl. In a large bowl, whisk liquid ingredients together including zucchini. Add dry ingredients to liquid bowl and stir just to combine. Spray muffin cups with cooking spray
Spoon into 12 muffin tins.
Sprinkle each with Brown Sugar
Bake about 20-25 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user VICKI.LC.
Nutritional Info Amount Per Serving
- Calories: 123.0
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 259.3 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 2.7 g
- Protein: 3.2 g
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