Zuncchini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ingredients:4 egg white, fresh2/3 Cup HoneyZucchini, 2 cup, grated2 1/2 Barley Flour2 tsp Baking Powder - Aluminum Free - Whole Foods1.2 tsp Baking Soda1/2 tsp Salt 1/2 tsp Ginger, ground1/2 cup of chopped Walnuts
1. Spray Muffin pan with no-stick cookin spray
2. Blend together thoroughly egg whites, honey, and zucchini with wire whisk in large mixing bowl.
3. Blend dry ingredients together in separate bowl
4. Blend dray ingredients into liquid ingredients just until mixed. Do Not Overmix!!
5. Fill muffin cups almost full. Should make 12 fluffly muffins.
6. Bake at 350 for 20-25 minutes.
7. Cool muffins in pan for 5-10 minutes for easy removal with slight tug on side of each muffin or tip them on the side in muffin tins to cool to prevent further cooking.
Serving Size: 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user 1986LIVE2076.
2. Blend together thoroughly egg whites, honey, and zucchini with wire whisk in large mixing bowl.
3. Blend dry ingredients together in separate bowl
4. Blend dray ingredients into liquid ingredients just until mixed. Do Not Overmix!!
5. Fill muffin cups almost full. Should make 12 fluffly muffins.
6. Bake at 350 for 20-25 minutes.
7. Cool muffins in pan for 5-10 minutes for easy removal with slight tug on side of each muffin or tip them on the side in muffin tins to cool to prevent further cooking.
Serving Size: 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user 1986LIVE2076.
Nutritional Info Amount Per Serving
- Calories: 180.8
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 220.8 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 4.1 g
- Protein: 4.9 g
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