Diet-Saving Zucchini Muffins
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Soy flour, full-fat, raw, 2 cupFlour, whole grain, 2.5 cup Cinnamon, ground, 2 tbsp Baking Soda, 1 tsp Baking Powder, 1.5 tsp Salt, .75 tsp Nutmeg, ground, 1 tbsp egg white, fresh, 2 large Egg, fresh, 3 large*Splenda, 72 tsp (1.5 cups, I prefer Truvia)Yogurt, plain, low fat, 1 cup (8 fl oz) Zucchini, 3 cup, shredded *Toriani Sugar Free Syrup, 5 oz (aprox.)
Equipment: Large Bowl, Small Bowl (for beating eggs), Large Metal Spoon
Beat eggs and egg whites; add Toriani syrup, zucchini, and yogurt, mix well. Combine all dry ingredients, stir until homogeneous throughout. Pour wet mixture into dry, beat. Pour into muffin cups, should fill 20 cups to within about a centimeter of the rim. Bake at 360 (Fahrenheit) for about 25 min, or until metal knife inserted at center of muff comes out clean.
Serving Size: 1 very decently sized muffin
Number of Servings: 20
Recipe submitted by SparkPeople user MUFFINGLUTTON.
Beat eggs and egg whites; add Toriani syrup, zucchini, and yogurt, mix well. Combine all dry ingredients, stir until homogeneous throughout. Pour wet mixture into dry, beat. Pour into muffin cups, should fill 20 cups to within about a centimeter of the rim. Bake at 360 (Fahrenheit) for about 25 min, or until metal knife inserted at center of muff comes out clean.
Serving Size: 1 very decently sized muffin
Number of Servings: 20
Recipe submitted by SparkPeople user MUFFINGLUTTON.
Nutritional Info Amount Per Serving
- Calories: 115.5
- Total Fat: 3.1 g
- Cholesterol: 28.5 mg
- Sodium: 217.9 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 3.5 g
- Protein: 7.1 g
Member Reviews